1 (12 ounce) package English muffins
6 slices (4 ounces) Canadian bacon, chopped
1 1/2 cups skim or low-fat (1 percent) milk
2 tablespoons reduced-fat mayonnaise
2 teaspoons grated lemon peel
2 tablespoons lemon juice
Halved lemon slices, optional
Split muffins and cut into cubes. Alternate even layers of muffin cubes and ham in lightly greased 8-inch square baking dish.
In medium bowl, beat together eggs, milk, mayonnaise, lemon peel and lemon juice until well blended. Pour evenly over muffin-ham mixture. Cover.
Refrigerate several hours or overnight.
Uncover. Bake in preheated 350 degree F oven until golden brown and knife inserted near center comes out clean, about 50 to 60 minutes.
Garnish with chives and lemon slices, if desired.
Breakfast Casserole Recipes