Overnight Baked Eggs Bruschetta

Name: Overnight Baked Eggs Bruschetta
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 9 servings.
Ingredients: 1 tube (13.8 ounces) refrigerated pizza crust; 1 tablespoon cornmeal; 3 tablespoons olive oil, divided; 1-1/2 cups shredded part-skim mozzarella cheese, divided; 3/4 pound sliced baby portobello 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 tablespoon white vinegar; 9 large eggs; 2 ounces fresh goat cheese, crumbled; 1/2 cup French-fried onions; Fresh basil leaves

I like to spend as much time as I can with my guests when they stay with me for the holidays, so I rely on make-ahead recipes to help make that happen. Because most overnight brunch casseroles are so similar, I came up with a breakfast bruschetta for a fun change of pace. —Judi Berman-Yamada, Portland, Oregon

Ingredients

1 tube (13.8 ounces) refrigerated pizza crust
1 tablespoon cornmeal
3 tablespoons olive oil, divided
1-1/2 cups shredded part-skim mozzarella cheese, divided
3/4 pound sliced baby portobello 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 tablespoon white vinegar
9 large eggs
2 ounces fresh goat cheese, crumbled
1/2 cup French-fried onions
Fresh basil leaves

Directions

Preheat oven to 400°. Unroll pizza dough and press onto bottom of a greased 15x10x1-in baking pan that's been sprinkled with cornmeal. Brush dough with 1 tablespoon oil; sprinkle with 3/4 cup mozzarella cheese. Bake 8 minutes.
Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir until tender. Stir in garlic powder, rosemary and seasonings. Stir pizza sauce into mushrooms; spread mushroom mixture over crust.
In a large skillet with high sides, bring vinegar and 2-3 in. water to a boil. Reduce heat to maintain a gentle simmer. Break 1 cold egg at a time into a small bowl; holding bowl close to surface of water, slip eggs into water.
Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, remove eggs; place over mushrooms in baking pan. Sprinkle goat cheese and remaining mozzarella over eggs and mushrooms. Refrigerate, covered, overnight.
Remove pan from refrigerator 30 minutes before baking. Preheat oven to 400°. Sprinkle onions over top. Bake, uncovered, until golden brown and heated through, 10-15 minutes. Top with basil just before serving.

Nutrition Facts

1 piece: 345 calories, 17g fat (5g saturated fat), 227mg cholesterol, 798mg sodium, 29g carbohydrate (6g sugars, 2g fiber), 17g protein.

Originally published as Overnight Baked Eggs Bruschetta in Holiday & Celebrations Cookbook 2011

Reviews

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Average Rating:

Angel182009

Dec 29, 2013

This was okay but I feel like frying the eggs would have been just as good. I don't like mushrooms so I used diced onions which I liked better. I felt like this needed more flavor in some way.. but I did love the fried onions on top!