Ingredients:
4 English muffins, torn or cut into bite-size pieces ( 4 Cups)
2 cups cubed cooked ham or 2 cups chicken ( 10-ounces)
1 (10 ounce) packages frozen cut asparagus or 1 (10 ounce) packages frozen broccoli, thawed and well drained or 2 cups fresh cooked asparagus or 2 cups broccoli
4 ounces process swiss cheese, torn or 4 ounces gruyere cheese, cut up
4 beaten eggs
1/4 cup sour cream
1 1/4 cups milk
2 tablespoons finely chopped onions
1 tablespoon dijon-style mustard
pepper ( Salt if using chicken)
Directions:
In a greased 2-quart square baking dish spread half of the English muffin pieces.
Top with ham, asparagus, and cheese.
Top with the remaining English muffins pieces.
In a bowl whisk together eggs and sour cream, Stir in milk onion, mustard, and 1/8 teaspoon black pepper.
(If using chicken add salt.) Pour evenly over layers in dish.
Cover and chill 2 to 24 hours.
Bake, uncovered, in a 325 degree oven for 60 to 65 minutes or until internal temperature registers 170 degrees on an instant thermometer.
Let stand for 10 minutes before serving.
Servings: 10-12
Time preparation: 25 min.
Time total: 65 min.