Only a few weeks till it’s time to celebrate Easter and Spring here is a great brunch recipe to share!
•1 English muffin, split and torn or cut into bite-size pieces
•1/4 cup coarsely chopped cooked ham
•1/2 cup cooked cut asparagus or broccoli flowerets
•2 slices process Swiss cheese (3/4 ounce each), torn
•2 tablespoons dairy sour cream
•1 tablespoon finely chopped onion
•1 teaspoon Dijon-style mustard or prepared mustard
•1/8 teaspoon caraway seeds (optional)
• Dash black pepper
•1/2 cup milk
•1 slightly beaten egg
1. Place half of the English muffin pieces in 2 lightly greased 10-ounce custard cups. Sprinkle with ham. Top with asparagus and cheese. Add the remaining English muffin pieces.
2. In a small bowl combine the sour cream, onion, mustard, caraway seeds (if desired), and black pepper. Gradually stir in milk and beaten egg. Pour evenly over the layers in the custard cups. Lightly press with the back of a spoon to thoroughly moisten English muffin pieces. Cover and refrigerate for 2 to 24 hours.
3. Bake, uncovered, in a 325° oven for 25 to 28 minutes or until an instant-read thermometer inserted in the center registers 160°.
•Servings Per Recipe 2 servings Calories283, Total Fat (g)14, Saturated Fat (g)7, Monounsaturated Fat (g)5, Polyunsaturated Fat (g)1, Cholesterol (mg)146, Sodium (mg)531, Carbohydrate (g)20, Total Sugar (g)4, Fiber (g)2, Protein (g)19, Vitamin A (DV%)0, Vitamin C (DV%)10, Calcium (DV%)36, Iron (DV%)10, Starch (d.e.)1, Vegetables (d.e.).5, Medium-fat Meat (d.e.)2, Fat (d.e.)1, Percent Daily Values are based on a 2,000 calorie diet