Prepare this egg, ham and cheese breakfast casserole the night before and enjoy more time with family and friends in the morning.
16 slices white bread, crusts removed
8 slices fully-cooked deli ham
1/2 pound cheddar cheese, sliced
6 large eggs
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon dry mustard
1/4 cup minced onion
1/4 cup finely chopped green pepper
2 teaspoons Worcestershire sauce
3 cups whole milk
1 dash Tabasco sauce
1/2 cup butter
1 cup cornflakes, crushed
- Butter a 13x9x2-inch glass baking dish. Cover the bottom of the dish with 8 slices of bread. Next, layer with the ham and cheese, then top with the remaining 8 slices of bread.
- Beat eggs and seasonings; add milk, onion and green pepper. Pour evenly over the top of the bread. Cover and refrigerate overnight.
- In the morning, melt 1/2 cup butter and pour over the top of the casseroled. Sprinkle with the cereal.
- Bake in a preheated 300°F (150°C) oven, uncovered, for 1 hour. Let sit 10 minutes before serving.
Makes 8 servings.
Variation: Add or subsititute other fillings such as cooked sausage or bacon, sliced mushrooms, diced green chiles, chopped onion, and/or chopped spinach.