Ham and Cheese Strata

By Cassaundra

Cooking Light Gluten-Free Cookbook, Oxmoor House

2011

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)

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

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.