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Egg Muffin Bob Bogey




Source of Recipe


Buddy Cookbook


List of Ingredients




3 tablespoons butter, softened
8 English muffins, toasted
4 ounces Swiss cheese
4 ounces American cheese
6 ounces Canadian bacon
6 large eggs
3 cups milk
1/4 teaspoon each salt & pepper
Chopped parsley

Instructions:
Coat a shallow 2 1/2 to 3 quart baking dish with 2 teaspoons butter.

Lightly spread remaining butter over toasted muffins. Using half the cheese and half the Canadian bacon, make sandwiches with 5 English muffins. Cut each muffin sandwich in half. Arrange remaining 6 muffin halves, split side up, over bottom of prepared baking dish.

Coarsely chop remaining Canadian bacon; sprinkle over muffins in dish. Top with alternating and overlapping slices of remaining cheese. Top with sandwich halves, keeping sandwiches intact.

Whisk eggs, milk, salt and pepper in bowl. Pour evenly over sandwiches. Cover with foil and refrigerate for 3 hours. Heat oven to 350 degrees. Uncover pudding and bake 55 to 60 minutes, until puffed and brown. Let stand 10 minutes before serving. Garnish with parsley.


Recipe