British Brunch Bake

This is great for a weekend breakfast. I have leftovers the next day and it tastes great as well. I found this on the internet as ‘exported for Mastercook’. I used cheddar cheese instead of Swiss and omitted the 2 teaspoons of horseradish since we don’t care for it. You could also use cooked bacon instead of the ham and I think next time I may throw in some chopped green peppers and/or onions as well. I hope you give it a try. A fantastic brunch dish or if you have guests staying over.

Preparation time

  • Prep Time 10 mins
  • Total Time 50 mins
  • Servings 4


  • 2 English muffins, split and toasted
  • 1 large tomatoes, sliced in 4
  • 1 cup cheddar cheese, shredded
  • 1/2 cup skim milk
  • 3 tablespoons all-purpose flour
  • 6 large eggs, beaten
  • 2 teaspoons chives, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 ounces cooked ham, diced


  1. Preheat oven to 325. Generously grease an 8 x 8 x 2″ baking dish.
  2. Arrange English muffin halves in bottom of baking dish.
  3. Place a tomato slice on each muffin half.
  4. Divide the cheese over top of each tomato.
  5. Divide the ham over top of each muffin.
  6. In a medium bowl beat milk and flour until smooth.
  7. Add eggs, chives, salt and pepper to the flour mixture, stir until blended.
  8. Pour the egg mixture around the English muffin halves.
  9. Bake 35 to 40 minutes or until golden and centre is set.
  10. Cut into serving sizes to serve.