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Ham and Cheese Strata

Photo: Oxmoor House
Yield 8 servings (serving size: 1/8 of casserole)
The longer this stands before baking, the more custardlike the consistency will be.

Ingredients

  • 4 gluten-free English muffins, split, toasted, and cubed
  • 8 Canadian bacon slices (such as Hormel), cut into 1-inch pieces
  • Cooking spray
  • 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
  • 4 large eggs
  • 8 large egg whites
  • 3 cups 1% low-fat milk
  • 1 teaspoon dry mustard
  • 1 teaspoon Worcestershire sauce {Check for Gluten}
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon hot pepper sauce (such as Tabasco)

Nutrition Information

  • calories 254
  • fat 9.9 g
  • satfat 3.8 g
  • monofat 2.3 g
  • polyfat 0.9 g
  • protein 19.8 g
  • carbohydrate 27 g
  • fiber 1.1 g
  • cholesterol 134 mg
  • iron 2.4 mg
  • sodium 821 mg
  • calcium 331 mg

How to Make It

  1. Combine muffin cubes and Canadian bacon in a 13 x 9–inch baking dish coated with cooking spray; sprinkle with cheese.

  2. Beat eggs and egg whites with a mixer at medium speed until blended. Add milk and next 5 ingredients, beating at low speed until blended. Pour egg mixture over muffin mixture. Cover and chill at least 2 hours or overnight.

  3. Preheat oven to 350°.

  4. Remove casserole from refrigerator, and let stand while oven preheats. Uncover casserole, and bake at 350° for 45 to 50 minutes or until browned. Let stand 15 minutes before serving.

Cooking Light Gluten-Free Cookbook