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Prep Time: 10 Minutes Cook Time: 540 Minutes |
Ready In: 550 Minutes Servings: 6 |
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Nothing but rave reviews when I've made this! I tend to put in a little more cheese and mix it up with Havarti and play with other ingredients like mushrooms, but straight from the recipe is superb, as well! Makes for a great dish if you're entertaining for brunch- just make sure you plan ahead! The Cooking Light editors recommend at least 8 hours (or overnight) to let the dish sit in the fridge. Ingredients:
3 english muffins, split and quartered |
cooking spray |
1 tablespoon butter or 1 tablespoon margarine, melted |
1 cup chopped lean ham (about 4 ounces) |
1/2 cup grated fresh parmesan cheese |
2 tablespoons chopped fresh chives |
1 (14 ounce) can artichoke hearts, drained and chopped |
3 large garlic cloves, minced |
1/8 teaspoon ground nutmeg |
1 (12 ounce) can fat-free evaporated milk |
3 large eggs |
3 large egg whites |
Directions:
1. Arrange muffin pieces, crust sides down, in an 8-inch square baking dish coated with cooking spray; drizzle with butter.
2. Arrange ham and next 4 ingredients (ham through garlic) over muffin pieces.
3. Combine nutmeg and remaining ingredients in a bowl; stir well with a whisk. Pour over muffin mixture. Cover; chill 8 hours or overnight.
4. Bake in oven preheated to 375 for 50-55 minutes, or until set. Let it rest for 10 minutes and serve warm.
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