Make Ahead English Muffin Breakfast Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
6 Whole Wheat English Muffins12 slices Canadian Bacon - about 1.5 packages (6 oz each) 2 cup Egg Beaters, (or 8 Egglands Best Eggs)1 cup Breakstone Fat Free Sour Cream1/2 cup Kraft 2% Shredded Cheddar Cheese1/2 cup Kraft Fat Free Shredded Cheddar Cheese 2 cup Skim Milk (nonfat)1 tbsp. Dijon Mustard
Split the English muffins and lightly toast in oven.
Spray a shallow casserole dish with pam or butter lightly.
In a mixing bowl, whisk together egg beaters, milk, sour cream, mustard, (and if desired a dash of salt, black pepper, and hot sauce).
Cut toasted English Muffin halves into semi-circles. Stack Canadian Bacon slices and cut in half to make semi-circles as well.
In casserole dish, arrange muffin halves alternating with Canadian bacon slices. I like to place them so the rounded edges are up and the layers sort of overlap like shingles. Sprinkle with mixture of cheeses.
Pour egg mixture over muffins, cheese and bacon; cover tightly with plastic wrap. Refrigerate at least an hour and up to overnight.
When ready to bake ... Remove casserole from oven and allow to come to room temperature if possible.
Preheat oven to 350°. Bake until puffed and set in the center about 1 hour and 30 minutes but up to 2 hours depending on how cold the casserole was when it went into the oven and how deep or how shallow your dish is. You can loosely cover with foil if it starts to brown too quickly. Let stand 10 minutes before cutting and serving.
**** You can, of course, substitute ingredients but this will alter the nutritional content. All fat free cheese would help lower fat/calories, but I've found it doesn't taste as good. Using regular eggs instead of Egg Beaters works fine, but it increases fat/cals/cholesterol. If you like, you can add steamed broccoli, asparagus tips, diced zuchinni etc. to the filling for a more quiche-like finished dish.
Number of Servings: 8
Recipe submitted by SparkPeople user ELAINEHN.
Spray a shallow casserole dish with pam or butter lightly.
In a mixing bowl, whisk together egg beaters, milk, sour cream, mustard, (and if desired a dash of salt, black pepper, and hot sauce).
Cut toasted English Muffin halves into semi-circles. Stack Canadian Bacon slices and cut in half to make semi-circles as well.
In casserole dish, arrange muffin halves alternating with Canadian bacon slices. I like to place them so the rounded edges are up and the layers sort of overlap like shingles. Sprinkle with mixture of cheeses.
Pour egg mixture over muffins, cheese and bacon; cover tightly with plastic wrap. Refrigerate at least an hour and up to overnight.
When ready to bake ... Remove casserole from oven and allow to come to room temperature if possible.
Preheat oven to 350°. Bake until puffed and set in the center about 1 hour and 30 minutes but up to 2 hours depending on how cold the casserole was when it went into the oven and how deep or how shallow your dish is. You can loosely cover with foil if it starts to brown too quickly. Let stand 10 minutes before cutting and serving.
**** You can, of course, substitute ingredients but this will alter the nutritional content. All fat free cheese would help lower fat/calories, but I've found it doesn't taste as good. Using regular eggs instead of Egg Beaters works fine, but it increases fat/cals/cholesterol. If you like, you can add steamed broccoli, asparagus tips, diced zuchinni etc. to the filling for a more quiche-like finished dish.
Number of Servings: 8
Recipe submitted by SparkPeople user ELAINEHN.
Nutritional Info Amount Per Serving
- Calories: 251.3
- Total Fat: 4.9 g
- Cholesterol: 25.4 mg
- Sodium: 796.2 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 2.3 g
- Protein: 24.3 g
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