Rating: 5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3

The longer this stands before baking, the more custardlike the consistency will be.

Recipe by Oxmoor House August 2011

Gallery

Oxmoor House

Recipe Summary

Yield:
8 servings (serving size: 1/8 of casserole)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • Preheat oven to 350°.

  • 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.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

254 calories; fat 9.9g; saturated fat 3.8g; mono fat 2.3g; poly fat 0.9g; protein 19.8g; carbohydrates 27g; fiber 1.1g; cholesterol 134mg; iron 2.4mg; sodium 821mg; calcium 331mg.
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