Overnight Breakfast Casserole
Ingredients
The casserole
-
1
loaf
English muffin bread, sliced
-
½
cup
butter, softened
-
2
cups
shredded Swiss cheese
-
6
slices
deli ham
-
2
cups
shredded cheddar cheese
-
1
tablespoon
fresh parsley or 1 teaspoon dried parsley
-
1
tablespoon
fresh dill or 1 teaspoon dried dill
-
1
teaspoon
dried mustard
-
3
cups
milk
-
10
large
eggs
The topping
-
1½
cups
corn flakes
-
3
tablespoons
butter, melted
Instructions
- Coat a 9-inch by 13-inch baking dish with nonstick spray.
- Spread butter on one side of each bread slice and lay half (about 6 slices) face up in the prepared baking dish.
- Top with Swiss cheese, ham slices, and cheddar cheese.
- Sprinkle with parsley, dill, mustard, ½ teaspoon salt, and ¼ teaspoon pepper.
- Top with a second layer of bread, butter-side up.
- Combine milk and eggs in a blender and process for 30 seconds, or whisk vigorously in a large bowl by hand.
- Pour the egg mixture evenly over the top of the casserole.
- Cover with foil and refrigerate for at least 8 hours or overnight.
- Preheat the oven to 275 degrees Fahrenheit.
- Bake the covered casserole for 30 minutes.
- While the casserole is baking, combine corn flakes and melted butter and mix well.
- Remove the casserole from the oven, increase the temperature to 350 degrees Fahrenheit, and spread the corn flake topping over the casserole.
- Return to the oven and bake uncovered for 45 minutes.
- Let stand for 15 minutes before serving.
Nutrition Facts (estimated)
Servings
12
Calories
534
Total fat
32g
Total carbohydrates
36g
Total protein
26g
Sodium
845mg
Cholesterol
206mg
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