I found this recipe in Paula Deen's magazine. It calls for Canadian bacon, but I didn't have any available and a run to the market is over 30 minute drive, so used regular bacon, crumbled. It still turned out to be delicious. I think it would be the perfect dish for just any meal, don't just use this for breakfast or brunch, it made a fantastic dinner. This needs to be made ahead as it needs to sit from 8 hours to overnight, so make it before leaving for work, and come home to an easy cook meal.

Ingredients

6 serv.

butter↗3 tablespoons
onion↗1
chopped
English muffins↗6
cut in half
chive & onion cream cheese↗1 container
8 ounce
Canadian bacon↗1 package
6 ounce
tomatoes↗2
chopped
roasted red peppers↗1 jar
12 ounce, drained and chopped
sharp cheddar cheese↗4 cups
divided
large eggs↗6
lightly beaten
milk↗3 cups
chives3 tablespoons
fresh, chopped
kosher salt↗1 teaspoon
ground black pepper↗1 teaspoon
Garnish
fresh tomato↗
slices and
fresh parsley↗

Step-by-step instructions

1
Lightly grease a 13x9x2-inch baking dish.
2
In a medium skillet over medium heat, melt butter. Add onion and cook over medium-high heat 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 into prepared baking dish. In a medium bowl, whisk together eggs, milk, chives, salt and pepper. Pour over layers. Cover and chill for 8 hours or overnight.
3
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 with fresh tomato slices and fresh parsley, if desired.

Source: food.com

Original recipe ↗

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