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Bruschetta Brunch Bake

Bruschetta Brunch Bake

Ingredients

1 tbsp15 ml Crisco® Vegetable Oil

1 small onion, chopped

2 cloves garlic, minced

2 green peppers, chopped

3 cups750 ml sliced fresh mushrooms (8 oz/250 g)

4 eggs, lightly beaten

1 can354 mL Carnation® Fat Free Evaporated Skim Milk

1 tsp5 ml salt

1/2 tsp2 ml black pepper

1616 slices day-old French baguette (1/2-inch/1 cm thick)

1616 plum tomato slices (about 4)

1 tsp5 ml dried basil (or 1/4 cup/50 ml fresh)

1 cup250 ml shredded part-skim mozzarella cheese

Directions

  1 Preheat oven to 350°F (180°C). Heat oil in large skillet over medium-high heat; cook onion, garlic, peppers and mushrooms for 5 minutes or until softened. Spoon evenly into 13 x 9-inch (3.5 L) baking dish. Stir together eggs, evaporated milk, salt and pepper in bowl; pour over vegetable mixture.

  2 Arrange bread slices side-by-side over top; top each bread slice with tomato slice. Sprinkle with basil. Bake 30 minutes; remove and sprinkle with cheese. Broil 5 minutes or until cheese is golden. Let stand 15 minutes before serving.

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