English Muffin Strata with Ham and Cheese

Photo: Karry Hosford

Soy milk made from only soybeans and water works best in this savory custard; look for it in boxes on the organic-foods aisle of the supermarket. It provides each serving with 4.2 grams of soy protein.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 253
  • Calories from fat: 30%
  • Fat: 8.3g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 1.3g
  • Protein: 16.4g
  • Carbohydrate: 29.2g
  • Fiber: 3.4g
  • Cholesterol: 86mg
  • Iron: 2.9mg
  • Sodium: 652mg
  • Calcium: 130mg

Ingredients

  • 6 English muffins, split
  • Cooking spray
  • 3/4 cup chopped Canadian bacon (about 3 ounces)
  • 1/2 cup (2 ounces) shredded Swiss cheese
  • 2 1/2 cups unsweetened soy milk
  • 4 teaspoons Dijon mustard
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Dash of ground red pepper
  • 2 large eggs
  • 2 large egg whites

Preparation

  1. Cut each muffin half into 6 wedges. Arrange half of muffin wedges in bottom of an 8-inch square baking dish coated with cooking spray. Top with bacon. Sprinkle with half of cheese. Arrange remaining muffin wedges over cheese. Top with remaining cheese.
  2. Combine milk and the remaining ingredients, stirring with a whisk until blended. Pour milk mixture over muffin mixture. Cover and refrigerate 8 hours or overnight.
  3. Preheat oven to 325°.
  4. Uncover strata and bake at 325° for 1 hour or until a knife inserted in center comes out clean. Let stand 15 minutes before serving.
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