Serves: 4
Total Calories: 737
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.
This Egg Muffin McAllison recipe is from the Quick & Easy Breakfast Recipes Cookbook. Download this Cookbook today.
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