The longer this stands before baking, the more custardlike the consistency will be.
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)
Combine muffin cubes and Canadian bacon in a 13 x 9–inch baking dish coated with cooking spray; sprinkle with cheese.
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.
Preheat oven to 350°.
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.
makes 8 Servings