This may look like more ingredients and more steps than my usual recipes, but if you remember that you are basically making a ham and cheese sandwich with an egg mixture poured over, it will seem simpler than it looks! The picture shows white bread, but I have used whole wheat bread many times and I prefer it because it keeps you full longer! Serve with fruit.
Ingredients
- 16 to 18 slices of whole wheat bread, crusts removed
- 8 thin slices of lean cooked ham
- 6 to 8 slices of sharp cheddar cheese
- 6 eggs
- 3 cups milk
- ½ to 1 tsp dry mustard
- ½ tsp ground pepper (black or white)
- 1 to 2 tsp Worcestershire sauce
- Dash of tabasco sauce
- about ¼ cup minced onion
- about ¼ cup finely chopped green pepper
- Corn flakes or Special K
- ¼ pound butter
Directions
- Layer a 9×13 inch buttered glass baking dish with bread. Cover dish entirely. Place ham and cheese over bread and top with another layer of bread, as if making a sandwich
- In a bowl, beat eggs. Add milk and beat briefly to combine
- Add pepper, Worcestershire, Tabasco, onion and pepper and stir to combine
- Pour mixture evenly over the sandwiches. Cover and let stand in refrigerator overnight
- In the morning, melt butter and pour over top. Cover entire dish with the corn flakes
- Bake uncovered for 1 hour in a preheated 350 degree oven. Let stand 10 minutes before serving
- Drizzle with maple syrup (optional)
- Serve with fruit
Tips: When I’m pressed for time, or just making this for hubby and me, I do not cut the crusts off. It doesn’t look as neat, but I find the heartiness of the crusts satisfying and more filling.
Variations: use whole wheat or white bread; use Swiss cheese, or your favourite cheese; omit ham for a vegetarian version
posted by: everydayhomegourmet.blog/
Every Day Home Gourmet 