| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Holiday, Eggs |
8 |
Servings |
INGREDIENTS
| 16 |
sl |
Bread; crusts removed |
| 16 |
sl |
Back bacon or ham;cooked |
| 16 |
sl |
Cheddar cheese;sharp |
| 6 |
|
Eggs Salt |
| 1/2 |
ts |
Pepper |
| 1 |
ts |
Dry mustard |
| 1/4 |
c |
Onion;minced |
| 1/4 |
c |
Green pepper;finely chopped |
| 2 |
ts |
Worcestershire sauce |
| 3 |
c |
Milk;whole or 2% |
| 1 |
ds |
Tabasco |
| 1/4 |
lb |
Butter |
|
|
Cornflakes;crushed -OR- Special K |
INSTRUCTIONS
In 9 X 13" buttered baking dish (use a BIG dish), put 8 pieces of bread,
Add pieces to cover dish entirely. Cover bread with cooked back bacon
slices or ham slices. Lay slices of cheddar cheese on top, then cover with
slices of bread (to make it like a sandwich).
In a bowl, beat, eggs, salt and pepper.To egg mixture, add dry mustard,
onion, green pepper, Worcestershire sauce, milk and Tabasco. Pour over the
'sandwiches'. Cover and let it stand in the fridge overnight.
In the morning, preheat oven to 350F. Melt 1/4 lb butter and pour over
top. Cover with crushed corn flakes or Special K cereal.
Bake 1 hour in 350F oven. Let stand for 10 minutes before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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