Recipe: <!-- -->Mushroom, Tomato and Gruyere 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.
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Cooking tools:
- Baking dish
- Skillet
- Mixing bowl
- Whisk
- Oven
- Stove
- Refrigerator
- Wooden spoon
- Spatula
- Chef's knife
- Cutting board
- Plastic wrap
- Aluminum foil
Ingredients
- 4 whole wheat English muffins, split
- 1 tablespoon extra-virgin olive oil
- 2 tomatoes, chopped
- 1 pound button or cremini mushrooms, trimmed and sliced
- 1/2 teaspoon fine sea salt, divided
- 8 eggs
- 1/2 cup low-fat (1%) milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 teaspoons dried basil
- 1 cup grated Gruyère
- 1/4 teaspoon ground black pepper, divided
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