This is a yummy spring dish filled with fluffy light eggs, ham and cheese, serves 6, so it’s just perfect for the Easter weekend company.

Makes: 6 servings

Prep: 25 mins

Chill: 2 hrs to 24 hrs

Bake: 1 hr

Stand: 10 mins

Oven: 325°F

• 4 English muffins, torn or cut into bite-size pieces (4 cups)

• 2 cups cubed cooked ham (10 oz.)

• 2 cups cut-up fresh cooked asparagus or broccoli

• 4 ounces shredded Swiss cheese

• 4 eggs, beaten

• 1/4 cup dairy sour cream

• 1 1/4 cups milk

• 2 tablespoons finely chopped onion

• 1 tablespoon Dijon-style mustard

1. In greased 2-quart square baking dish spread half the muffin pieces. Top with ham, asparagus, and cheese. Top with remaining muffin pieces.

2. In bowl whisk together eggs and sour cream. Stir in milk, onion, mustard, and 1/8 teaspoon black pepper. Pour over layers in dish. Cover; chill for 2 to 24 hours.

3. Bake, uncovered, in 325 degree F oven 60 to 65 minutes or until internal temperature registers 170 degree F on an instant-read thermometer. Let stand 10 minutes before serving. Makes 6 servings.

Servings Per Recipe 6, Calories 349, Protein (gm) 26, Carbohydrate (gm) 25, Fat, total (gm) 16, Cholesterol (mg) 193, Saturated fat (gm) 7, Monosaturated fat (gm) 6, Polyunsaturated fat (gm) 2, Dietary Fiber, total (gm) 2, Sugar, total (gm) 3, Vitamin A (IU) 972, Vitamin C (mg) 15, Thiamin (mg) 1, Riboflavin (mg) 1, Niacin (mg) 5, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 117, Cobalamin (Vit. B12) (µg) 1, Sodium (mg) 1224, Potassium (mg) 553, Calcium (DV %) 323, Iron (DV %) 3, Vegetables () 1, Starch () 2, Lean Meat () 3, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet