English Muffin Strata with Ham and Cheese

Soy milk made from only soybeans and water works best in this savory custard; look for it in boxes on the organic-foods aisle of the supermarket. It provides each serving with 4.2 grams of soy protein.

Yield: 6 servings

Ingredients

• 6  English muffins, split
• Cooking spray
• 3/4  cup  chopped Canadian bacon (about 3 ounces)
• 1/2  cup  (2 ounces) shredded Swiss cheese
• 2 1/2  cups  unsweetened soy milk
• 4  teaspoons  Dijon mustard
• 1/2  teaspoon  dry mustard
• 1/4  teaspoon  salt
• 1/8  teaspoon  freshly ground black pepper
• Dash of ground red pepper
• 2  large eggs
• 2  large egg whites

Preparation

Cut each muffin half into 6 wedges. Arrange half of muffin wedges in bottom of an 8-inch square baking dish coated with cooking spray. Top with bacon. Sprinkle with half of cheese. Arrange remaining muffin wedges over cheese. Top with remaining cheese.

Combine milk and the remaining ingredients, stirring with a whisk until blended. Pour milk mixture over muffin mixture. Cover and refrigerate 8 hours or overnight.

Preheat oven to 325°.

Uncover strata and bake at 325° for 1 hour or until a knife inserted in center comes out clean. Let stand 15 minutes before serving.

Nutritional Information

Calories:

253 (30% from fat)

Fat:

8.3g (sat 2.7g,mono 2.6g,poly 1.3g)

Protein:

16.4g

Carbohydrate:

29.2g

Fiber:

3.4g

Cholesterol:

86mg

Iron:

2.9mg

Sodium:

652mg

Calcium:

130mg