This is what I made for breakfast today and tomorrow 😀 as its quick and easy to reheat what's left the next day.
I used 2 large free range eggs plus and equal amount of milk, chestnut mushrooms and multi-coloured baby plum tomatoes. I gently cooked some mushrooms and the pale tomatoes and mixed with the egg mix and topped with sliced chestnut mushrooms and halved orange and red tomatoes and baked it while I had a shower and I had it with home baked gluten free bread toasted.
It's based on a US Thanksgiving breakfast that uses slices of fried bread sausages bacon potatoes and cheese and is a bit of a heart attack breakfast in my opinion so this is my version, the eggs are free range and local which I like a lot its a very filling and satisfying breakfast. There's lots of tomatoes and mushrooms in it and you can add what you like I just put my favourites in it. It also makes a great supper especially if you add cheese.