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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The longer this stands before baking, the more custardlike the consistency will be. Ingredients:
4 gluten-free english muffins, split, toasted, and cubed |
8 canadian bacon slices (such as hormel), cut into 1-inch pieces |
cooking spray |
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese |
4 large eggs |
8 large egg whites |
3 cups 1% low-fat milk |
1 teaspoon dry mustard |
1 teaspoon worcestershire sauce |
1/2 teaspoon black pepper |
1/2 teaspoon onion powder |
1/4 teaspoon hot pepper sauce (such as tabasco) |
Directions:
1. Combine muffin cubes and Canadian bacon in a 13 x 9–inch baking dish coated with cooking spray; sprinkle with cheese.
2. Beat eggs and egg whites with a mixer at medium speed until blended. Add milk and next 5 ingredients, beating at low speed until blended. Pour egg mixture over muffin mixture. Cover and chill at least 2 hours or overnight.
3. Preheat oven to 350°.
4. Remove casserole from refrigerator, and let stand while oven preheats. Uncover casserole, and bake at 350° for 45 to 50 minutes or until browned. Let stand 15 minutes before serving.
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