| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breakfast | 8 | Servings | |
INGREDIENTS
| 6 | Eggs | |
| 16 | sl | Bread |
| 1 1/2 | c | Shredded cheddar cheese |
| 10 | sl | Ham |
| 3 | c | Milk |
| 1/2 | ts | Dry mustard |
| 1/2 | ts | Salt |
| 1/2 | c | Butter |
| 1 | c | Cornflakes |
INSTRUCTIONS
"Butter both sides of the 16 slices of bread. Place 8 slices in a 8 x 10 pan which is 2" 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 1/2 cup butter and the cornflakes, and put on top of the casserole. Bake for 1 hour at 350F.
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