This is a great make-ahead breakfast or brunch meal. Use ham or Canadian bacon and any vegetables of your choice. Any left-over slices warm up great in the microwave.

1/2 tablespoon canola oil 1 cup chopped onions 4 cups (10 ounces) fresh or frozen broccoli florets or frozen mixed vegetables 12 slices white or wheat sandwich bread 2 cups diced lean ham (10 ounces) 3 cups shredded cheddar cheese (8 ounces), divided

Milk mixture3-1/2 cups fat-free milk 6 eggs (can use part Egg Beaters) 1 teaspoon dry mustard 1/2 teaspoon salt 1/4 teaspoon nutmeg 1 teaspoon steak sauce

Butter a 9 x 13 inch baking pan. In a medium skillet, heat oil. Add onions and cook until translucent. Remove from pan and set aside. Add water to the skillet and bring to a boil. Add broccoli, cover and blanch for 1 minute or until broccoli is bright green. Drain and chill under cold running water in a collander. Drain well. Set aside.

Using a round cookie cutter, cut a round 2-1/2 inch circle out of each piece of bread. Set aside. Cut remaining scrapes of bread into 1 inch pieces. Scatter even on bottom of baking pan. Spoon reserved onions and broccoli evenly over the bread. Top with diced ham. Sprinkle with 3/4 of the cheese. Arrange the 12 circles of bread on top and press down lightly.

In a small bowl, combine milk, eggs, dry mustard, salt, nutmeg, and steak sauce. Beat well. Pour mixture over the bread circles and into the baking pan. Press down lightly on the bread circles. Cover and refrigerate several hours or overnight. When ready to bake, preheat oven to 325 degrees. Bake, uncovered for 55 - 65 minutes or until knife inserted in the middle comes out clean. Let set 10 - 15 minutes before serving.

Note: For a smaller group, cut recipe in half and use a 7 x 11 inch baking pan.

Serves 12

Nutritional Information per serving:

Calories: 250 Fat, gm.: 11 Protein, gm.: 18 Carbs, gm.: 20 Cholesterol, mg.: 120 Fiber, gm.: 2.4