This ham and cheese breakfast casserole is very filling. It should be assembled and then refrigerated overnight. I usually make this Christmas Eve and serve it Christmas morning after we open our presents.
Ingredients
- slices white bread: 18 piece (1 ounce, cubed)
- ounces cooked ham: 8 piece (cubed)
- cheddar cheese: 2 cups (shredded)
- ½ cups diced Swiss cheese: 1 piece
- eggs: 6 piece
- ½ cups milk: 3 piece
- onion powder: 0.5 tsp
- cornflakes cereal: 2 cups (crushed)
- butter: 0.5 cup (melted)
Metric Conversion
Stages of cooking
-
Lightly grease a 9x13-inch baking dish.
-
Line the bottom of the prepared baking dish with 1/2 of the bread cubes. Sprinkle with ham, Cheddar cheese, and Swiss cheese, and top with remaining bread.
-
Beat together eggs, milk, and onion powder in a large bowl. Pour evenly over bread. Cover and refrigerate overnight.
-
Preheat the oven to 375 degrees F (190 degrees C).
-
Blend crushed cornflakes and melted butter in a small bowl. Spread evenly over casserole.
-
Bake in the preheated oven until bubbly and golden brown, about 40 minutes. Let stand 5 minutes before serving.
