Recipe courtesy of Food Network
Egg, Ham and English Muffin Casserole
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 302
- Total Fat
- 17
- Saturated Fat
- 7
- Carbohydrates
- 20
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 18
- Cholesterol
- 178
- Sodium
- 567
- Total: 6 hr 30 min
- Prep: 20 min
- Inactive: 5 hr 10 min
- Cook: 1 hr
Ingredients
Nonstick cooking spray
4 English muffins, split and toasted
6 ounces sliced Black Forest ham, roughly chopped
4 scallions, white and green parts, trimmed and roughly chopped
1 cup shredded extra-sharp Cheddar
3 cups milk
1 tablespoon Dijon mustard
6 large eggs
Kosher salt and freshly ground black pepper
Directions
- Lightly mist a round 2-quart baking dish with cooking spray. Halve each piece of English muffin and arrange it cut-side down in the baking dish in an overlapping shingled pattern. Tuck the ham between the layers. Sprinkle the scallions and 1/2 cup of the Cheddar over top.
- Whisk the milk, mustard and eggs until combined in a large bowl; season with salt and pepper. Pour the egg mixture into the baking dish, cover with plastic wrap and refrigerate for at least 5 hours or overnight.
- Preheat the oven to 350 degrees F.
- Discard the plastic wrap and sprinkle the remaining 1/2 cup cheese over the casserole. Place the dish on a rimmed baking sheet and bake until the eggs are set and the edges are lightly browned, about 1 hour. Let stand 10 minutes before slicing and serving.