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whole wheat English muffins olive oil tomatoes mushroom salt eggs low-fat milk garlic powder onion powder basil Gruyere cheese
Viewed: 87 - Published at: 2 years agoIngredients
- 4 whole wheat English muffins, split
- 1 tablespoon olive oil
- 2 medium tomatoes, chopped
- 1 lb mushroom, sliced
- salt and pepper, to taste
- 8 eggs
- 1/2 cup low-fat milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 teaspoons dried basil
- 1 cup gruyere cheese, grated
Method
- 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.
