3 English muffins, split and quartered
\nCooking spray
\n1 T. butter or stick margarine, melted
\n1 cup chopped lean ham (about 4 oz.)
\n1\/2 cup (2 oz.) grated fresh Parmesan cheese
\n2 T. chopped fresh chives
\n1 (14-ounce) can artichoke hearts, drained and chopped
\n3 large garlic cloves, minced
\n1\/8 tsp. ground nutmeg
\n1 (12-ounce) can evaporated fat-free milk
\n3 large eggs
\n3 large egg whites<\/p>\n
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 in a bowl; stir well with a whisk. Pour over muffin mixture. Cover; chill 8 hours or overnight. Preheat oven to 375 degrees. Uncover strata; bake at 375 degrees for 50 minutes or until set. Let stand 10 minutes.<\/p>\n
Yield: 6 servings
\nServing Size: 1\/6 Pan<\/p>\n
Calories: 280
\nFat: 8.9 g
\nFiber: 0.1 g (Increase the fiber by using high fiber english muffins, like 100% whole wheat by Oroweat with 4f per muffin)<\/p>\n","protected":false},"excerpt":{"rendered":"
3 English muffins, split and quartered Cooking spray 1 T. butter or stick margarine, melted 1 cup chopped lean ham (about 4 oz.) 1\/2 cup (2 oz.) grated fresh Parmesan cheese 2 T. chopped fresh chives 1 (14-ounce) can artichoke hearts, drained and chopped 3 large garlic cloves, minced 1\/8 tsp. ground nutmeg 1 (12-ounce) can evaporated fat-free milk 3 large eggs 3 large egg whites Arrange muffin pieces, crust sides down, in an 8-inch square baking dish coated with…<\/p>\n