RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2982
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| Recipe Name: |
Overnight Egg Muffin Casserole |
| Source: |
Unknown |
Submitted by: |
Administrator |
Last Modified: |
2019-11-27
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| Course: |
Breakfast |
Used in Baskets: |
No |
| Base: |
Egg |
Kosher: |
Dairy |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
35.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
?
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
2 Cups milk, whole
0.5 Teaspoon pepper, black
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Directions:
Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread half of the English muffins in bottom of dish; add Canadian bacon and 1 1/2 cups of the cheese; top with remaining English muffins.
In large bowl, beat eggs, milk, salt and pepper with whisk until mixed well. Pour over English muffin mixture, pressing down slightly. Sprinkle with remaining 1/2 cup cheese. Cover and refrigerate at least 2 hours but no longer than 12 hours.
Heat oven to 350°F. In small microwavable bowl, microwave butter uncovered on High 20 to 30 seconds or until melted. Uncover casserole; drizzle butter on top. Bake 35 to 45 minutes or until golden brown and knife inserted in center comes out clean. Let stand 15 minutes before serving. |
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| Nutrition per Serving: |
| Calories: |
-1 |
Total Carbs: |
-0.8 |
Net Carbs: |
-0.5 |
| Cholesterol: |
-0.5 |
Fat: |
-0.8 |
Protein: |
-0.62 |
| Fiber: |
-0.25 |
Sodium: |
-0.75 |
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