EGG, HAM AND ENGLISH MUFFIN CASSEROLE

Egg, Ham and English Muffin Casserole image

Provided by Food Network

Time 6h30m

Yield 6 to 8 servings

Number Of Ingredients 9

Nonstick cooking spray
4 English muffins, split and toasted
6 ounces sliced Black Forest ham, roughly chopped
4 scallions, white and green parts, trimmed and roughly chopped
1 cup shredded extra-sharp Cheddar
3 cups milk
1 tablespoon Dijon mustard
6 large eggs
Kosher salt and freshly ground black pepper

Steps:

Lightly mist a round 2-quart baking dish with cooking spray. Halve each piece of English muffin and arrange it cut-side down in the baking dish in an overlapping shingled pattern. Tuck the ham between the layers. Sprinkle the scallions and 1/2 cup of the Cheddar over top.
Whisk the milk, mustard and eggs until combined in a large bowl; season with salt and pepper. Pour the egg mixture into the baking dish, cover with plastic wrap and refrigerate for at least 5 hours or overnight.
Preheat the oven to 350 degrees F.
Discard the plastic wrap and sprinkle the remaining 1/2 cup cheese over the casserole. Place the dish on a rimmed baking sheet and bake until the eggs are set and the edges are lightly browned, about 1 hour. Let stand 10 minutes before slicing and serving.