Ingredients
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4 English muffins, torn or cut into bite-size pieces (4 Cups)
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2 cups cubed cooked ham or 2 cups chicken (10-ounces)
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2 cups fresh cooked asparagus or 2 cups broccoli
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4 ounces process swiss cheese, torn or 4 ounces gruyere cheese, cut up
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4 beaten eggs
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1/4 cup sour cream
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1 1/4 cups milk
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1 tablespoon dijon-style mustard
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pepper (Salt if using chicken)
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2 tablespoons finely chopped onions
Instructions
- In a greased 2-quart square baking dish spread half of the English muffin pieces.
- Top with ham, asparagus, and cheese.
- Top with the remaining English muffins pieces.
- In a bowl whisk together eggs and sour cream, Stir in milk onion, mustard, and 1/8 teaspoon black pepper.
- (If using chicken add salt.) Pour evenly over layers in dish.
- Cover and chill 2 to 24 hours.
- Bake, uncovered, in a 325 degree oven for 60 to 65 minutes or until internal temperature registers 170 degrees on an instant thermometer.
- Let stand for 10 minutes before serving.