Breakfast Sandwich Brunch Bake

• 1 package (12 ounces) English muffins, split and toasted
• 12 slices Canadian bacon
• 3 medium tomatoes
• 1-1/2 cups shredded sharp cheddar cheese, divided
• 10 large eggs, lightly beaten
• 1-1/4 cups 2% milk
• 1 cup half-and-half cream
• 2 tablespoons chopped chives
• 2 teaspoons chopped fresh dill
• 1/4 teaspoon pepper
• 1/4 teaspoon salt

1. Preheat oven to 350u0b0. Lightly spray a 13x9-in. baking dish with cooking spray. Slice the muffins and Canadian bacon in half. Slice each tomato into 4 rounds, then cut the rounds in half. Top one muffin half with one piece of bacon and one piece of tomato. Repeat with remaining muffins, bacon and tomatoes. Arrange in the prepared dish, cut sides down. Sprinkle with 1 cup cheese.
2. Combine eggs, milk, half-and-half, chives, dill, salt and pepper. Pour over muffins. Cover and bake 30 minutes or until just set. Uncover and sprinkle with the remaining 1/2 cup cheese. Bake 10 minutes or until cheese is melted. Let stand 10 minutes before serving.

english muffins, bacon, tomatoes, cheddar cheese, eggs, milk, cream, chives, dill, pepper, salt

Taken from www.tasteofhome.com/recipes/breakfast-sandwich-brunch-bake/ (may not work)