English Muffin Casserole

This is a wonderful brunch item for Christmas Day. Let it sit over night and pop it in the oven the next morning. It's just that easy! I made this for a recent Parent's Brunch for school and everyone loved it. You can add just about anything you like, you don't have to put in just what I did. So give it a try, I'm sure they'll love it!!!

ENGLISH MUFFIN CASSEROLE

INGREDIENTS

5 English muffins, split and cut into cubes whole grain or regular

1/2 c. low fat cheddar cheese

1/4 sundried tomatoes

1/2 c. sliced mushrooms

1/2 c. honey ham, sausage, or turkey bacon, cut into small pieces

1/2 c. shredded potatoes, dried or frozen

You can also add cut broccoli, asparagus, spinach

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6 eggs

1/2 c. low fat sour cream

1 c. low fat milk

2 T. Dijon Mustard

1 tsp. Basil

Salt and Pepper to taste

DIRECTIONS

**Spray a 13 x 9 pan

**Starting with the cubed English muffins, layer the top 7 ingredients.

**In a medium bowl whisk together the eggs, sour cream, milk, mustard, basil, and S&P.

**The night before you want to serve or an hour before baking, you can pour the egg mixture over the muffins layered with goodies. So that it will soak in.

**Cover and place in fridge.

**Bake at 375 degrees for 40 minutes, it will be nice and puffy.