I continue to be on a quest for tasty make-ahead breakfasts. This recipe was assembled the night before and baked in the morning for 35 minutes. While it baked, I fried up some bacon.

Preheat oven to 350ยบ.
Mix together 2 large eggs and 2 Tb oil packed, chopped sun-dried tomatoes.

Grate in cheeses: 1/4 cup cheddar, 1/4 cup monteray jack, 2 Tb parmesan. Be flexible and try other cheeses if you don't have these on hand.
Snip in some green onions, 2 Tb.
Add 1 Tb pesto (thawed from freezer) and 1/2 tsp minced garlic (from a jar).
Sprinkle in a dash of oregano and some pepper.
Plop in a large tablespoon of your favorite mustard.
Stir in 3/4 cup milk (I used 2%) or light cream.

Shred 2 slices of black forest ham (or your favorite) into 2 small ceramic bowls or ramekins.

Pour mixture into dishes and top with a marinated mushroom, quartered (Trader Joe's).
You could top with whatever you please, it just looks nice. Cover with wrap and refrigerate to bake in the morning!

The taster said "Eww!" (refusing to taste it) but greedily gobbled up the bacon.