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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 6 |
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Need to use up some leftover ham? This is delicious and you can low-cal it as I suggest in the ingredients. Ingredients:
4 english muffins, torn in bite size pieces (use weight-watchers) |
2 cups cooked ham, cubed |
2 cups asparagus, fresh cooked & cut up (can substitute with broccoli) |
4 ounces swiss cheese or 4 ounces jarlsberg cheese, shredded and lowfat |
1 cup egg substitute or 4 eggs |
1/4 cup fat free sour cream |
1 1/4 cups skim milk |
2 tablespoons onions, finely chopped |
1 tablespoon dijon mustard |
1/8 teaspoon black pepper |
Directions:
1. In a greased 2-quart baking dish spread half the muffin pieces.
2. Top with ham, asparagus, and cheese.
3. top with remaining muffin pieces.
4. In bowl whisk together eggs and sour cream.
5. Stir in milk, onion, mustard, and black pepper.
6. Pour over layers in dish.
7. Cover, chill for 2 to 24 hours.
8. Baked, uncovered in 325 degrees F oven 60 to 65 minutes or until internal temperature registers 170 degrees F on an instant-read thermometer.
9. Let stand 10 minutes before serving.
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