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tomato mushroom gruyere breakfast casserole! January 6, 2009

Posted by mrstetris in easy, fast, overnight, recipe, tomato mushroom gruyere breakfast casserole, whole foods market.

i always love starting out the day by making an awesome breakfast.  it’s just how i roll!

i found this easy and super yummy recipe.  i love recipes that you can do the night before and just toss it in the preheated oven while you’re getting ready for work in the morning.  also, this recipe can be easily altered, as i always end up doing to all the recipes i use!

Serves 8 (but i made this recipe for just pk and i)


4 whole wheat English muffins, split (i used one whole wheat muffin, split)
1 tablespoon olive oil (i just used a bit to saute the tomato & mushroom)
2 medium tomatoes, chopped (i used one roma tomato chopped)
1 pound button or cremini mushrooms, trimmed and sliced (i used like 4 small mushrooms sliced)
Salt and pepper to taste
8 eggs (i used two whole eggs and one egg white)
1/2 cup low-fat milk (i did not use milk)
1/2 teaspoon garlic powder (i used about a heaping teaspoon of minced garlic)
1/2 teaspoon onion powder (i used about two teaspoons of diced onions)
2 teaspoons dried basil (i did not use)
1 cup grated Gruyère (i just chopped up some fresh Gruyere)

*because pk LOVES meat, i fried some bacon and added it on top of the mixture before adding the 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. (i just put the halves into a small baking dish that comfortable fit, spraying some olive oil spray on the bottom beforehand)

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. (i sauteed the tomatoes and mushrooms with the minced garlic, a little cumin, paprika, cayenne pepper, and a little shake of hot sauce.)

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. (i whisked the eggs, a little melted butter, and diced onions together, then poured into the baking dish. you do not have to do this overnight or even let it sit for an hour.  you can bake it right away!)

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. (do to the fact that i severely reduced the recipe, i only had to bake it for 30 minutes.)


1. Tomato Mushroom Gruyere Breakfast Casserole « Domestic Geek - January 6, 2009

[…] Tomato Mushroom Gruyere Breakfast Casserole! […]

2. julie70 - January 12, 2009

This sounds delicious! I can’t wait to make it next weekend. Thanks for sharing!

3. mrstetris - January 13, 2009

oooh yay! glad you like the recipe! it’s so easy. i actually made it again this morning!

4. tiffany - November 24, 2010

Yum – this looks great. I am trying it for Thanksgiving tomorrow with Gimme Lean “sausage.”

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