MONTE CRISTO OVERNIGHT BREAKFAST BAKE
MONTE CRISTO OVERNIGHT BREAKFAST BAKE
Servings: 10 servings
Ingredients
- 8 large eggs
- 3 cups milk
- 2 tablespoons Dijon mustard
- 1.5 teaspoons onion powder
- 1/4 teaspoon ground pepper
- 6 BAYS English Muffins
- 10 ounces cubed ham
- 8 ounces shredded Swiss cheese
- 1/4 cup powdered sugar
- 3/4 cup raspberry jam or favorite flavor!
Instructions
- Coat a 9x13 baking dish with cooking spray.
- In a large bowl, whisk eggs. Add milk, Dijon mustard, onion powder and pepper. Whisk to combine.
- Cut the BAYS English Muffins in quarters, opening up the halves. Add to the bowl with with the eggs. Stir with a spatula. Add 1 cup of Swiss cheese and ham cubes. Mix.
- Pour into baking dish, stirring to cover all English Muffins with egg mixture. Top with final 1 cup of Swiss. Cover and refrigerate for at least 6 hours, overnight is best!
- Heat oven to 350º. Bake, uncovered, for 38-40 minutes. It should be golden brown and bubbly. Let sit for 10 minutes before cutting. Top with powdered sugar and raspberry jam on the side.
Full Recipes : www.dashofevans.com
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