Oct 1, 2008

Mushroom, Tomato and Gruyere Cheese Breakfast Strata

Mushroom, Tomato and Gruyère Cheese Breakfast Strata
8 Servings

4 whole wheat English muffins, split
1 tablespoon olive oil
2 medium tomatoes, diced
1 pound button or crimini mushrooms, trimmed and sliced
8 eggs
1/2 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon onio
n powder
2 tablespoons fresh basil, minced
1 cup grated Gruyère cheese
Salt and pepper to taste

Arrange English muffin halves in the bottom of an oiled baking dish, cutting them to fit if necessary. Set dish aside. Heat oil in a sauté pan over medium heat. Add tomatoes, mushrooms, salt and pepper and cook, stirring occasionally, until tender and liquid has reduced, 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, and 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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