I like to spend as much time as I can with my guests when they stay for the weekend, so I rely on make-ahead recipes to help make that happen. Because most overnight brunch casseroles are similar, I came up with a breakfast bruschetta for a fun change of pace.
—Judi Berman-Yamada, Portland, OR
Prep: 45 min. + chilling • Bake: 10 min. • Makes: 9 servings
1. Preheat oven to 400°. Unroll the pizza dough and press onto bottom of a greased 15x10x1-in baking pan that’s been sprinkled with cornmeal. Brush dough with 1 Tbsp. oil; sprinkle with ¾ cup mozzarella cheese. Bake 8 minutes.
2. Meanwhile, in a large skillet, heat the 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.
3. 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, gently slip eggs into the water.
4. Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, carefully remove the eggs; place over mushrooms in baking pan. Sprinkle the goat cheese and remaining mozzarella over the eggs and mushrooms. Refrigerate, covered, overnight.
5. Remove pan from the 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.
1 piece: 345 cal., 17g fat (5g sat. fat), 227mg chol., 798mg sod., 29g carb. (6g sugars, 2g fiber), 17g pro.