It’s everything you love in a breakfast sandwich, made one-pan make-ahead easy!


Yield :


Ingredients :

  • 1 package of 6 Thomas’ Original English Muffins
  • 1/2 tablespoon olive oil
  • 1 medium sweet onion, chopped finely
  • 1 medium red bell pepper, chopped finely
  • 1 medium green bell pepper, chopped finely
  • 2 cups finely chopped ham
  • 8 ounces shredded sharp cheddar cheese
  • 8 large eggs
  • 2 cups whole milk
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper

Preparation :

  • Preheat the oven to 350 degrees F. Spray a 9×13-inch glass baking dish with nonstick spray.
  • Slice the English muffins into small bite-sized pieces. Scatter them into the bottom of the prepared pan.
  • In a large skillet, heat the olive oil over medium-high heat; add the onion and bell peppers and sauté until softened- 5 to 6 minutes. Set aside to cool.
  • Sprinkle the ham over the muffin cubes. Scatter the onion/bell peppers over the ham. Sprinkle the shredded cheese evenly over the top.
  • In a medium bowl, whisk together the eggs, milk, mustard, salt and pepper. Distribute the egg mixture evenly into the dish.
  • Bake until set and golden- about 40 minutes. Let stand for 10 minutes before serving.
  • If you’d prefer a little spice, sub a can of mild chopped chiles in place of the green bell pepper.

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