Monday, December 14, 2009

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!!!

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

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

**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.

2 Others Say::

Lynn said...

Your brunch recipes look delicious! Thanks for sharing :)

Julia @ Hooked on Houses said...

This sounds so good! I haven't seen this recipe before. Thanks--I'll have to try it! :-)