Ham & Egg Casserole
Yield
servingsPrep
15 minCook
60 minReady
10 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
bread
king size loaf |
*
|
| 1 | pound |
ham
chopped |
|
| 10 | ounces |
cheddar cheese, very old, sharp
|
|
| 1 | each |
sweet red bell peppers
finely chopped |
|
| 6 | large |
eggs
|
|
| 3 | cups |
milk
|
|
| 1 | teaspoon |
salt
|
|
| 3 | handfuls |
corn flakes
crushed |
*
|
| 1 | stick |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
bread
king size loaf |
*
|
| 453.6 | g |
ham
chopped |
|
| 289 | ml/g |
cheddar cheese, very old, sharp
|
|
| 1 | each |
sweet red bell peppers
finely chopped |
|
| 6 | large |
eggs
|
|
| 7.1E+2 | ml |
milk
|
|
| 5 | ml |
salt
|
|
| 3 | handfuls |
corn flakes
crushed |
*
|
| 113 | g |
butter
melted |
|
Directions
Remove crust and butter one side of the bread.
Layer 9x13 inch pan with ½ of the bread. (Cut to fit pan, buttered side down)
Sprinkle ham, cheese then bell pepper over the bread.
Layer the rest of the pan with bread, buttered side down.
Beat the eggs with milk and salt; pour over bread.
Cover with aluminum foil and refrigerate overnight.
Remove from refrigerator and let stand 1 hour.
Crush the cornflakes and sprinkle over the top.
Melt the butter and pour over the cornflakes.
Bake at 350℉ (180℃) F for 60 minutes.
