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Recipe Ingredients

  • 8 eggs
  • 3 cups milk
  • 2 tablespoons Dijon mustard
  • 1-1/2 teaspoons onion powder
  • 1/4 teaspoon ground black pepper
  • 6 BAYS English Muffins, any variety
  • 8 ounces ham, cut into 1/2-inch cubes
  • 8 ounces shredded Guyere or Swiss cheese, divided
  • 1/4 cup powdered sugar
  • 3/4 cup raspberry preserves

Recipe Directions

  • Grease 9×13-inch baking dish.
  • Beat eggs, milk, mustard, onion powder and pepper in large bowl with whisk until blended. Cut muffins into quarters; add to bowl, separating all pieces. Add ham and half of the cheese; mix well. Pour mixture into baking dish, pressing muffins into egg mixture. Sprinkle with remaining cheese. Cover and refrigerate for six hours or overnight.
  • Heat oven to 350°F.
  • Bake, uncovered, for 38 to 40 minutes or until light golden brown and heated through. Let stand 10 minutes. Serve with powdered sugar and raspberry preserves.

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