Well, this breakfast casserole can be made the night before and refrigerated and then baked in the morning. Perfect! But it can also be put together and baked immediately for those weekends when you have a bit more time to lollygag in the kitchen preparing breakfast. And it tastes good too. No vegetables for picky little eaters, but lots of good protein to keep them full and energized for hours.
Ham and Cheese Breakfast Casserole12 slices bread (more or less)
1 lb. thinly sliced ham (I've used sliced deli ham, leftover ham from dinner, and even canned ham, which I usually dice instead of slice, like this can):
6 large eggs
3 cups milk
1 tsp. dry mustard powder
1 tsp. onion powder
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup butter, melted
2 cups cornflakes, crushed
Butter or grease a 9 x 13-inch baking dish and preheat over to 350 degrees.
Line the buttered baking dish with 6 slices of bread. Layer half of the ham over the bread and sprinkle with half of the cheese. Repeat these layers one more time.
In a large mixing bowl, combine eggs, milk, dry mustard, onion powder, salt, and pepper and mix well. Slowly pour the egg mixture over the bread layers in the baking dish.
NOW: If you are going to bake this in the morning, cover it with plastic wrap and refrigerate it overnight. The next morning, take the casserole out of the fridge and let it set while you complete the next step.
Mix the melted butter with the crushed cornflakes and sprinkle evenly over the top of the casserole.
Bake 45-50 minutes or until set. If you refrigerated it overnight, you'll need about 5-10 minutes more to get it completely baked because it started out cold.
The change of seasons is just beginning to be felt around these parts. We finally got a bit of rain, and I noticed that the leaves are starting to turn colors. I love this time of year! (But then I say that every season!)
I hope the coming months are filled with nothing but smooth sailing for you and your loved ones. Love one another well. It can make all the difference!
Blessings to you and yours,