British Brunch Bake
At a Glance
- Prep
- 10 minutes
- Cook
- 40 minutes
- Total
- 50 minutes
- Servings
- 4 serving(s)
Categories
- Breakfast
- Brunch
- British
- European
- Bake
- Easy
Allergens
- Wheat
- Milk
- Eggs
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
This is great for a weekend breakfast. I have leftovers the next day and it tastes great as well. I found this on the internet as 'exported for Mastercook'. I used cheddar cheese instead of Swiss and omitted the 2 teaspoons of horseradish since we don’t care for it. You could also use cooked bacon instead of the ham and I think next time I may throw in some chopped green peppers and/or onions as well. I hope you give it a try. A fantastic brunch dish or if you have guests staying over.
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Equipment
8 x 8 x 2-inch baking dish, medium bowl
Ingredients
- 2 English muffins, split and toasted
- 1 large tomatoes, sliced in 4
- 1 cup cheddar cheese, shredded
- 1/2 cup skim milk
- 3 tablespoons all-purpose flour
- 6 large eggs, beaten
- 2 teaspoons chives, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 ounces cooked ham, diced
Instructions
Preheat oven to 325. Generously grease an 8 x 8 x 2" baking dish.
Arrange English muffin halves in bottom of baking dish.
Place a tomato slice on each muffin half.
Divide the cheese over top of each tomato.
Divide the ham over top of each muffin.
In a medium bowl beat milk and flour until smooth.
Add eggs, chives, salt and pepper to the flour mixture; stir until blended.
Pour the egg mixture around the English muffin halves.
Bake 35 to 40 minutes or until golden and centre is set.
Cut into serving sizes to serve.
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