Ingredients
- 6-8 Servings
- 2 tablespoons butter
- 1 small onion, chopped
- 6 English muffins, split
- 1 (8-ounce) container chive and onion cream cheese spread, softened
- 1 (6-ounce) pakage sliced Canadian bacon, chopped
- 2 tomatoes, chopped
- 1 (12-ounce) jar roasted red peppers, drained and chopped
- 4 cups shredded sharp Cheddar cheese, divided
- 3 cups whole milk
- 6 large eggs, lightly beaten
- 3 tablespoons chopped fresh chives
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- Garnish: fresh tomato slices, fresh parsley
Preparation
Step 1
Spray a 13 x 9 inch baking dish with nonstick cooking spray.
In a medium skillet, melt butter over medium-high heat. Add onion, and cook for 4 to 5 minutes, or until tender; set aside. Spread English muffins with cream cheese. Layer English muffins, Canadian bacon, tomatoes, red peppers, 2 cups cheese, and onion evenly in prepared dish.
In a medium bowl, whisk together milk, eggs, chives, salt, and pepper. Pour over layers. Cover, and chill for 8 hours, or overnight.
Remove from refrigerator 30 minutes before baking. Preheat oven to 325 degrees.
Sprinkle evenly with remaining 2 cups cheese. Bake, uncovered, for 1 hour, or until a knife inserted near the center comes out clean. Garnish wtih tomatoes and parsley, if desired.