Since most of the time I finally get around to eating when I’m half starved, I like keeping a dish of something ready to eat in the fridge at all times. Otherwise I go to the cabinet and will devour anything I can. Sunday was a perfect example. I woke up hungry and although there was food in the house, none of it was in ready-to-eat form. Instead of raiding the cabinets I grabbed a handful of almonds and started my day in the kitchen. I took stock of what I had and put together one of my favorite breakfast casseroles. It is good warm or cold, and it reheats nicely in the microwave. You can vary the vegetables to suit your taste; crumbled bacon is a nice addition, too.
Tomato and Onion Breakfast Casserole
1 large tomato
1 1/2 cups flour
1 tablespoon baking powder
1 teaspoon basil
2 cups shredded cheese
1/4 cup oil
1/4 cup milk
4 eggs
Preheat the oven to 375 F.
First, dice the tomato and put in in a colander to drain off most of the liquid.
Dice the onion and put in a mixing bowl. Add the drained tomatoes to the bowl, along with the flour, baking powder, basil and cheese. Mix the contents of the bowl until everything is well coated.
Measure out the oil and milk, and add the eggs to a measuring cup. Using a fork, mix the egg and oil/milk altogether, then add to the flour and vegetable mixture and stir together. The batter will be thick.
Pour in a 9-inch square pan and bake for 25 to 30 minutes.
