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.