INDIVIDUAL Breakfast Casserole

Individual Breakfast Casseroles                   (4 servings)

2 English muffins
1 tomato, diced
3/4 cup fresh mushrooms, sliced
1/2  red pepper, diced
1/4-1/2 cup grated cheese (I used mozzarella, next time cheddar)
Olive Oil
8 eggs   (2 per serving, so altar this if you are making less)
1/2 cup milk     (1/4 cup per 2 servings)
1/2 small onion, chopped  (preference; sweet onions)
dash salt
dash pepper
1 tsp. crushed basil
1/2 tsp. crushed garlic OR garlic powder

I have 16 ounce baking dishes which are perfect for individual sized meals!! The original recipe called for both halves of an English muffin, I used one half per dish. Now, depending on WHEN you prepare this recipe... omit this step!!! Since I decided this morning that I was going to make this for breakfast, I wouldn't have time to put them in the fridge overnight, so... I added a couple of tablespoons of HOT water (tea kettle hot) onto each of the muffin halves. My thought is that this will soften the bread like the eggs would if they were 'soaking' overnight! Now, on to the rest of the preparations....

2. In skillet, heat olive oil

3. Add chopped tomatoes, mushrooms, onions and red peppers and saute for about 10 minutes until soft. I did each separately because we don't all like mushrooms or onions! :) Add to the baking dishes on top of the muffins. Sprinkle the top with a pinch of basil & garlic powder (or fresh garlic)

4. In bowl, whisk eggs & milk

5. Pour egg mix over everything

6. Add the grated cheese on top and then sprinkle on the salt & pepper.

7A. Wrap with cellophane and put in refrigerator overnight.


7B. (OR, IF YOU DID AS I DID AND WANT TO BAKE THIS NOW, PUT THEM IN THE OVEN AT 375* AND BAKE FOR 50 MINUTES!)

8. The next day, take out and keep at room temperature for 45 minutes

9. Cook for 50 minutes at 375F