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Ham and Egg Breakfast Casserole Recipe Recipe

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This recipe for Ham and Egg Breakfast Casserole Recipe, by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Colleen Hobson
Added: Sunday, October 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
12 slices bread, crust removed
8 oz extra sharp cheddar cheese, shredded or cubed
2 c cooked ham
6 eggs
1/2 tsp dry mustard
1/2 tsp salt
3 c milk
3 c crushed corn flakes
1/2 c melted butter

Directions:
Directions:
Butter a 9 X 13 pan and place 6 slices of the bread with the crusts removed into the bottom of the pan. Sprinkle with the cubed/shredded cheese and ham. Put the remaining 6 slices of bread on the top. In a large mixing bowl, whisk together eggs, mustard, salt and milk. Pour over the bread. Cover with foil and refrigerate overnight. Remove from refrigerator and allow to stand until room temperature. Melt butter and stir in to the crushed cornflakes. Sprinkle the mixture over the top of the bread. Preheat oven to 350 - bake uncovered at 350 for 1 hour.

 

 

 

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