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Breakfast Casserole 1 Recipe

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This recipe for Breakfast Casserole 1, by , is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stout, Joyce
Added: Wednesday, October 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
20 slices of bread, crust removed
2 c. cubed ham (see note)
8 oz cheddar cheese, cubed
8 oz Swiss cheese, shredded
1 tsp dry mustard
8 eggs, beaten
2 c. milk
salt and pepper to taste


Topping:

2 cups corn flakes

1 stick butter, melted

Directions:
Directions:
In a 9" x 13" pan, layer 1/3 bread cubes,1/2 ham 1/2 cheese, repeat layers and top with the last 1/3 of the bread cubes. Beat eggs, milk, mustard and salt and pepper. Pour over dish. Press down with spoon (or hands) to make sure all ingredients are moistened. Cover and refrigerate overnight. Melt butter and mix with 2 cups cornflakes. Spread evenly over top of casserole. Bake at 350ºF for approx. 1 hour until brown and bubbling. Serve hot.

Personal Notes:
Personal Notes:
1. May substitute 2 cups sautéed peppers, onions and mushrooms for the cubed ham.
2. This recipe contains all the breakfast foods: bread, cereal, eggs, milk and cheese.

 

 

 

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