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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This just get's my taste buds dancing! I love to make this on a Sunday morning or for a breakfast at dinner. Great for a brunch gathering of all the girls :) You can also thaw and freeze this for up to 2 months before baking. Ingredients:
6 c diced english muffins (i get reduced fat) |
2 c diced ham (i use left over) |
2 c shredded taco cheese blend |
1 1/2 c skim milk |
1 1/2 c egg substitute |
1/4 c dijon mustard |
Directions:
1. Coat a 9x13 with cooking spray, preheat oven to 350
2. Layer half of English muffins, ham, and cheese in pan.
3. Repeat layers
4. In a bowl whisk all the other ingredients together
5. Pour over top
6. Press it down a bit to get all moistened
7. At this point if you are freezing wrap it up
8. If baking put in oven for 45-60 min until cheese is melted and cooked through
9. Let stand for 10 min to set up and cool
10. *Great with fresh fruit!*
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