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1 onion, sliced
3 C. milk
3 Tbsp. butter
1 tsp. salt
7 oz. green chili peppers, chopped
4 English muffins, cut into 1/2-inch cubes
8 oz. Canadian bacon, chopped
4 oz. shredded sharp cheddar cheese
12 lg. eggs
4 oz. shredded Muenster cheese
Saute the onions in the butter over moderate heat, stirring, until golden. Add the chilies and cook 1 minute. Let the mixture cool.
Butter a 9×13-inch baking pan. Scatter half of the English muffin cubes in the bottom of pan with bacon, cheeses and onion mixture.
Whisk together the eggs, milk and salt in a large bowl. Add remaining English muffin cubes, mix muffins cubes until moistened and pour over the ingredients in the pan. Refrigerate the pudding, covered, for 8 to 24 hours.
Preheat the oven to 375° F. Bake the pudding, uncovered, for 45 minutes or until puffed and golden. Cut into squares and serve immediately.
1 onion, sliced
3 C. milk
3 Tbsp. butter
1 tsp. salt
7 oz. green chili peppers, chopped
4 English muffins, cut into 1/2-inch cubes
8 oz. Canadian bacon, chopped
4 oz. shredded sharp cheddar cheese
12 lg. eggs
4 oz. shredded Muenster cheese
Saute the onions in the butter over moderate heat, stirring, until golden. Add the chilies and cook 1 minute. Let the mixture cool.
Butter a 9×13-inch baking pan. Scatter half of the English muffin cubes in the bottom of pan with bacon, cheeses and onion mixture.
Whisk together the eggs, milk and salt in a large bowl. Add remaining English muffin cubes, mix muffins cubes until moistened and pour over the ingredients in the pan. Refrigerate the pudding, covered, for 8 to 24 hours.
Preheat the oven to 375° F. Bake the pudding, uncovered, for 45 minutes or until puffed and golden. Cut into squares and serve immediately.