57% less sat fat • 80% less cholesterol than the original recipe.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 3h30m
Yield 6
Number Of Ingredients 10
Steps:
- In a greased 2-quart square baking dish, spread half of the muffin pieces. Top with ham, asparagus, and cheese. Top with remaining muffin pieces.
- In a medium bowl, whisk together egg product, sour cream, and mustard. Stir in milk, onion, and pepper. Pour over layers in dish. Press top layer into liquid with the back of a wooden spoon. Cover and chill for 2 to 24 hours.
- Preheat oven to 325° F. Bake, uncovered, for 55 to 60 minutes or until internal temperature registers 160°F on an instant-read thermometer. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 300, Carbohydrate 24 g, Cholesterol 45 mg, Fat 1/2, Fiber 2 g, Protein 23 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 5 g, TransFat 0 g
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