Made this to use up some leftover honeybaked ham. Quick and tasty. smileys/smile.gif
Artichoke and Ham Strata
3 English muffins, split and quartered
cooking spray
1 tablespoon butter or margarine, melted
1 cup chopped lean ham (about 4 ounces)
1/2 cup grated fresh parmesan cheese
2 tablespoons chopped fresh chives (I used scallions)
1 (14 ounce) can artichoke hearts, drained and chopped
3 large garlic cloves, minced
1/8 teaspoon ground nutmeg
1 (12 ounce) can fat-free evaporated milk
3 large eggs
3 large egg whites
(I used four eggs and skipped the whites)
Arrange muffin pieces, crust sides down, in an 8-inch square baking dish coated with cooking spray; drizzle with butter.
Arrange ham and next 4 ingredients (ham through garlic) over muffin pieces.
Combine nutmeg and remaining ingredients (I also whisked in a tablespoon of dijon mustard) in a bowl; stir well with a whisk. Pour over muffin mixture. Cover; chill 8 hours or overnight.
Bake in oven preheated to 375 for 50-55 minutes, or until set. Let it rest for 10 minutes and serve warm.
Recipe Zaar #161796/Cooking Light March 2006
Artichoke and Ham Strata
3 English muffins, split and quartered
cooking spray
1 tablespoon butter or margarine, melted
1 cup chopped lean ham (about 4 ounces)
1/2 cup grated fresh parmesan cheese
2 tablespoons chopped fresh chives (I used scallions)
1 (14 ounce) can artichoke hearts, drained and chopped
3 large garlic cloves, minced
1/8 teaspoon ground nutmeg
1 (12 ounce) can fat-free evaporated milk
3 large eggs
3 large egg whites
(I used four eggs and skipped the whites)
Arrange muffin pieces, crust sides down, in an 8-inch square baking dish coated with cooking spray; drizzle with butter.
Arrange ham and next 4 ingredients (ham through garlic) over muffin pieces.
Combine nutmeg and remaining ingredients (I also whisked in a tablespoon of dijon mustard) in a bowl; stir well with a whisk. Pour over muffin mixture. Cover; chill 8 hours or overnight.
Bake in oven preheated to 375 for 50-55 minutes, or until set. Let it rest for 10 minutes and serve warm.
Recipe Zaar #161796/Cooking Light March 2006