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Overnight Baked Eggs Bruschetta

I like to take advantage of time with family and guests when I'm preparing a meal. Because most overnight brunch recipes are so similar, I came up with a breakfast bruschetta.

9 ServingsPrep: 45 min. + chilling Bake: 10 min.

Ingredients

1 tablespoon cornmeal
1 tube (13.8 ounces) refrigerated pizza crust
3 tablespoons olive oil, divided
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
3/4 pound sliced fresh mushrooms
3/4 teaspoon garlic powder
3/4 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1/4 teaspoon salt
2 cups pizza sauce
1/8 teaspoon paprika
1 tablespoon white vinegar
9 eggs
2 ounces fresh goat cheese
1/2 cup French-fried onions
Fresh basil leaves

Directions

Sprinkle cornmeal into a greased 15-in. x 10-in. x 1-in. baking pan.
Unroll pizza dough; press to cover bottom of pan. Brush with 1
tablespoon oil; sprinkle with 3/4 cup mozzarella cheese. Bake at
400° for 8 minutes.

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Overnight Baked Eggs Bruschetta (continued)

Directions (continued)

In a large skillet, saute mushrooms in remaining oil until tender.
Stir in the garlic powder, rosemary, pepper and salt. Remove 1 cup
mushrooms; sprinkle over crust. Combine pizza sauce and paprika; add
to the skillet.
Place 2-3 in. of water in a large skillet with high sides; add
vinegar. Bring to a boil; reduce heat and simmer gently. Break cold
eggs, one at a time, into a custard cup or saucer; holding the cup
close to the surface of the water, slip each egg into water.
Cook, uncovered, until whites are completely set and yolks are still
soft, about 4 minutes. With a slotted spoon, lift eggs out of water.
Arrange eggs over mushrooms.
Spoon pizza sauce mixture around eggs; sprinkle with remaining
mozzarella cheese. Crumble goat cheese; sprinkle over eggs. Cover
and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Sprinkle with
onions. Bake, uncovered, at 400° for 10-15 minutes or until
golden brown. Garnish with basil. Yield: 9 servings.

Nutrition Facts: 1 piece equals 345 calories, 17 g fat (5 g saturated fat), 227 mg cholesterol, 798 mg sodium, 29 g carbohydrate, 2 g fiber, 17 g protein.