3 English muffins
6 slices Canadian bacon, chopped
6 eggs
1 1/2 c low-fat milk
2 T reduced-fat mayonnaise
2 t grated lemon peel
2 T lemon juice
Split muffins and cut into cubes. Alternate even layers of muffin cubes and ham in lightly greased 8-inch square baking dish. In medium bowl, beat together eggs, milk, mayonnaise, lemon peel and lemon juice until well blended. Pour evenly over muffin-ham mixture. Cover. Refrigerate several hours or overnight.
Uncover. Bake in preheated 350˚ oven until golden brown and knife inserted near center comes out clean, about 50 to 60 minutes.
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