- 10
- 25 mins
- 25 mins
Ingredients
- 6 English muffins, split and quartered
- 9 eggs
- 1 cup milk
- 1 4 1/2 ounce can diced green chile peppers, drained
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup diced cooked ham (about 5 ounces)
- 4 green onions, finely chopped (1/2 cup)
- 1 2 1/2 ounce can sliced pitted ripe olives, drained
- 1 7 ounce jar roasted red sweet peppers, 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 English muffin quarters in a single layer in a greased 3-quart rectangular baking dish. Set aside.
In a large bowl beat together eggs, milk, chile peppers, salt, and black 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 pepper, provolone cheese, and cheddar cheese.
Preheat oven to 350 degrees F. Bake, uncovered, about 35 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.
Make-Ahead Directions:
Prepare as directed through Step 2; cover with plastic wrap and chill for up to 24 hours. Uncover dish; discard plastic wrap. Cover dish with foil. Bake in 350 degrees F oven about 45 minutes.