Ingredients
- English muffins (6 muffins, split and quartered)
- 10 eggs (large)
- 1 cup milk (whole milk or light cream)
- 4 1/2 ounces diced green chile peppers, drained (one 4 1/2 ounce can)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 5 ounces cooked ham (diced, about 1 1/4 to 1 1/2 cups)
- 4 green onions, finely chopped
- 2 1/2 ounces olives (1 2 1/2 ounce can, sliced pitted ripe olives, drained)
- 7 ounces roasted red sweet peppers (one 7 ounce can, drained and cut into strips)
- 6 ounces provolone cheese (shredded, about 1 1/2 cups, or your choice of a mild cheese)
- 2 ounces cheddar cheese (shredded, about 1/2 cup)
How to Make
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Step 1: Arrange English muffin quarters in a single layer in a greased 3-quart rectangular baking dish. Set aside.
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Step 2: In a large bowl beat together eggs, milk, chile peppers, salt, and black pepper with a rotary beater or whisk until well mixed. Pour egg mixture over muffin quarters; sprinkle with ham, green onions, and olives. Top with roasted sweet pepper, provolone cheese, and cheddar cheese. -- See make ahead instructions on bottom.
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Step 3: Preheat oven to 350 degrees F.
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Step 4: Bake, uncovered, about 35 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.
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Step 5: Make-Ahead Directions: Prepare as directed through Step 2; cover with plastic wrap and chill for up to 24 hours. Uncover dish; discard plastic wrap. Cover dish with foil. Bake in 350 degrees F oven about 45 minutes.
We hope you enjoy this recipe!
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