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Tomato, Mushroom and Gruyere Breakfast Casserole

Name: Tomato, Mushroom and Gruyere Breakfast Casserole
Total time: 2 h 30 min
Yield: 8
Cuisine: French
Ingredients: 4 wholemeal rolls, split in half; 1 tbsp olive oil, plus extra for greasing; 1 red onion, chopped; 2 tomatoes, chopped; 500g brown mushrooms, trimmed and sliced; 8 eggs; half cup or 125ml semi skimmed milk; 1 tsp garlic powder; 1 tsp onion powder or kibbled onion; 2 tsp dried basil; about 200g Gruyere or cheddar, grated

This hearty breakfast meal, full of healthy fresh tomatoes and mushrooms, gets lots of its terrific flavour and texture from the English muffins that line the bottom of the dish. Ideally, prepare the night before and bake in the morning.

Posted by: kim
On: 01/09/2010

Cuisine

French

Time

> 2 hrs

Skill Level

Advanced

Serves

Courses etc.

Breakfast
Main Courses

You will need

Ingredient	Add
4 wholemeal rolls, split in half
1 tbsp olive oil, plus extra for greasing		More products
1 red onion, chopped		More products
2 tomatoes, chopped	Awaiting stock	More products
500g brown mushrooms, trimmed and sliced		More products
8 eggs	Awaiting stock	More products
half cup or 125ml semi skimmed milk	Awaiting stock	More products
1 tsp garlic powder		More products
1 tsp onion powder or kibbled onion
2 tsp dried basil		More products
about 200g Gruyere or cheddar, grated	Available only in our Edinburgh shops	More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Arrange the roll halves in the bottom of a greased baking dish, cutting them to fit if necessary. Set aside.
Heat the tablespoon olive oil on medium heat. Add the onion, then the tomatoes and mushrooms. Season with sea salt and freshly ground black pepper to taste. Cook for about 10 minutes, until the mushrooms are tender and the tomato sauce thickens, stirring occasionally.
Spoon the tomato and mushroom sauce over the muffins and set aside to allow to cool.
In a large bowl, whisk together the eggs, milk, garlic powder and onion powder. Season with a pinch of salt and some black pepper. Pour evenly over tomato mixture, then sprinkle this with basil. Cover and chill overnight.
The next morning, leave the dish aside at room temperature for about 1 hour if possible and preheat your oven to 180 degrees C.
Sprinkle casserole with cheese and bake, uncovered, until puffed, cooked through and cheese is golden brown, about 30 minutes.
Serve hot with a green salad and fresh bread.