A crunchy topping covers the warm cheesy ham
So, you have a
houseful of people staying with you and you are wondering how to fix breakfast for everyone without having to get
up in the middle of the night to cook, right? I LOVE breakfast casseroles in these situations, because I make it up
the night before and do one or two simple steps in the morning, and pop the pan in the oven. While it bakes, I can
even crawl back into bed for an hour or so if I want to, or get some work done while it’s quiet. Then as the smell
of breakfast cooking wafts through the house waking everyone up, I can quickly serve it.
Ham Breakfast Bake is based on a recipe in the
Treasured Amish & Mennonite Recipes cookbook that we picked
up at during our recent trip to the Lancaster area of Pennsylvania. We made a few minor changes as shown in
our version of the recipe below.
Ham Breakfast Bake turned out really well. It has a crunchy
top layer because of the corn flakes and butter with a soft, tasty filling with the eggs, ham and cheese in the
bread layers. If you have a large group for breakfast, make more than one casserole. We like to serve it with some
fresh fruit, like a slices of melon or fresh strawberries.
slices of deli ham, can be plain, smoked, or
oz. mozzarella, Swiss, or American cheese,
cups milk, low fat
teaspoon onion salt (we used onion powder to
avoid the salt)
teaspoon black pepper
teaspoon dry mustard
cup (1 stick) butter,
handfuls Corn Flakes or similar flake
1. Grease a 9” x 13” ovenproof cake pan. Cut the crusts from all of the
bread, taking off as little as possible of the bread. Place 8 slices of the bread over the bottom
of the pan.
2. Layer the slices of deli ham over the top of the bread. Sprinkle the
cheese in an even layer over the ham. Top with the remaining 8 slices of bread.
3. Crack the eggs into a medium sized bowl and beat them lightly. Add the
milk, onion salt or powder, black pepper, and dry mustard and mix well. Pour evenly over the
bread-meat-cheese layers. Cover and store in the refrigerator overnight.
4. In the morning about one hour before start of baking, take the pan out of
the refrigerator and set out to warm up a little. Preheat the oven to
350o F. Right before putting it into the oven, melt the butter and pour it
evenly over the top of the bread layers. Take the 3 handfuls of corn flakes and crush them
slightly as you sprinkle them over the top of the layers. Bake in the oven for 1 hour and 15
minutes, until the top is brown and the layers are firm. The mixture will poof up while
baking, but will settle back in the pan when it comes out of the oven. Let the pan sit for 10
minutes before cutting and serving.