I came across this WholeFoods recipe on theKitchn and made it for a bunch of guys from our church group who came over for breakfast one morning. I wasn’t sure if it would taste all that great, since I’ve never used a recipe from WholeFoods, but how can you ever go wrong with gruyere? This was super easy, I was able to prepare the entire casserole the night before and just had to wake up and pop it in the oven of the morning of. Served this with some more morning glory muffins and fruit.

Mushroom, Tomato & Gruyere Breakfast Casserole (makes 8 servings)

  • 4 English muffins, split
  • 1 tablespoon olive oil
  • 2 medium tomatoes, chopped
  • 1 pound button or cremini mushrooms, trimmed and sliced
  • Salt and pepper to taste
  • 8 eggs
  • 1/2 cup milk
  • 1/2 teaspoon garlic, minced
  • 1/4 onion, minced
  • 2 teaspoons dried basil
  • 1 cup grated Gruyère cheese

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, onion, 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.

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