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Grease 9×13-inch baking dish.
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Beat eggs, milk, mustard, onion powder and pepper in large bowl with whisk until
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blended. Cut muffins into quarters; add to bowl, separating all pieces. Add ham and half
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of the cheese; mix well. Pour mixture into baking dish, pressing muffins into egg
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mixture. Sprinkle with remaining cheese. Cover and refrigerate for six hours or
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overnight.
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Heat oven to 350°F.
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Bake, uncovered, for 38 to 40 minutes or until light golden brown and heated through.
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Let stand 10 minutes. Serve with powdered sugar and raspberry preserves.