ENGLISH MUFFIN BREAKFAST CASSEROLE
This hearty breakfast meal, full of fresh tomatoes and mushrooms, gets much of its terrific flavor and texture from the English muffins that line the bottom of the dish. I found this on wholefoodsmarket.com
Provided by cameraman007
Categories Breakfast
Time 1h5m
Yield 1 pan, 8 serving(s)
Number Of Ingredients 11
Steps:
- Arrange English muffin halves in the bottom of a greased 9- x 13-inch baking dish, cutting them to fit, if necessary; set aside.
- Heat oil in a large skillet over medium heat. Add tomatoes, mushrooms, salt and pepper and cook, stirring occasionally, until tender and liquid is thickened, 8 to 10 minutes. Spoon tomato mixture over the top of the English muffins, distributing it evenly; set aside to let cool.
- In a large bowl, whisk together eggs, milk, garlic powder, onion powder, salt and pepper. Pour evenly over tomato mixture, then sprinkle with basil. Cover and chill overnight.
- Set dish aside at room temperature for 1 hour and preheat oven to 350°F Sprinkle casserole with cheese and bake, uncovered, until puffed, cooked through and cheese is golden brown, 45 to 50 minutes. Serve immediately.
Nutrition Facts : Calories 235.2, Fat 11.9, SaturatedFat 4.6, Cholesterol 201.6, Sodium 248, Carbohydrate 17.9, Fiber 3.3, Sugar 5.7, Protein 15.8
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