- 12
- 25 mins
- 70 mins
Ingredients
- 6 English muffins, split and quartered
- 9 eggs
- 1 cup milk
- 14.5 ounce can diced green chile peppers, drained
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup diced cooked ham
- 4 green onions, finely chopped (1/2 cup)
- 1 2.5 ounce can sliced pitted ripe olives, drained
- 1 7 ounce jar roasted red epppers, drained and cut into strips
- 1 1/2 cups shredded provolone cheese (6 ounces)
- 1/2 cup shredded cheddar cheese (2 ounces)
Preparation
Step 1
Arrange muffin quarters in a single layer in a greased 3 quart rectangular baking dish; set aside.
Preheat oven to 350. In a large bowl, beat together eggs, milk, chile peppers, salt and plack pepper with a rotary beater or whisk until well mixed. Pour egg mixture over muffin quarters, sprinkle with ham, green onions, and olives. Top with roasted sweet peppers, provolone cheese, and cheddar cheese.
Bake, uncovered, about 35 minutes, or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.
To Make Ahead:
Prepare as direct through step 2, but do not preheat oven; cover with plastic wrap and chill for up to 24 hours. Uncover dish; discard plastic wrap. Cover dish with foil. Bake uncovered, in 350 oven for about 45 minutes.