Andie's Brunch
Yield
8 servingsPrep
8 hrsCook
60 minReady
9 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
|
|
| 16 | slices |
bread
|
|
| 1 ½ | cups |
cheddar cheese
shredded |
|
| 10 | slices |
ham
|
*
|
| 3 | cups |
milk
|
|
| ½ | teaspoon |
dry mustard
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
butter
|
|
| 1 | cup |
corn flakes
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
|
|
| 16 | slices |
bread
|
|
| 355 | ml |
cheddar cheese
shredded |
|
| 1E+1 | slices |
ham
|
*
|
| 7.1E+2 | ml |
milk
|
|
| 2.5 | ml |
dry mustard
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
butter
|
|
| 237 | ml |
corn flakes
|
|
Directions
Butter both sides of the 16 slices of bread. Place 8 slices in a 8 x 10 pan which is 2 inches deep.
Cover the bread with the sharp cheese and ham slices.
Top this with the remaining 8 slices of bread.
Mix the eggs, milk, mustard, and salt together.
Pour over the casserole and refrigerate overnight. The next morning, combine ½ cup butter and the corn flakes, and put on top of the casserole. Bake for 1 hour at 350℉ (180℃).
