| |
• |
1 package (12 oz.) English muffins |
| |
• |
6 slices (4 oz.) Canadian bacon, chopped |
| |
• |
6 eggs |
| |
• |
1 1/2 cups skim or low-fat (1%) milk |
| |
• |
2 tablespoons reduced-fat mayonnaise |
| |
• |
2 teaspoons grated lemon peel |
| |
• |
2 tablespoons lemon juice |
| |
• |
Chives, optional |
| |
• |
Halved lemon slices, optional |
Split muffins and cut into cubes. Alternate even layers of muffin cubes and ham in lightly greased 8 x 8 x 2-inch baking dish. In medium bowl, beat together eggs, milk, mayonnaise, peel and juice until well blended. Pour evenly over muffin-ham mixture. Cover. Refrigerate several hours or overnight.
Uncover. Bake in preheated 350°F oven until golden brown and knife inserted near center comes out clean, about 50 to 60 minutes. Garnish with chives and lemon slices, if desired.
|
