Ham and Egg Casserole
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- 1 large
- loaf of bread
- 1 lb
- ham, chopped
- 10 oz
- cheddar cheese
- bell pepper, chopped
- 3 c
- 1 tsp
- corn flake crumbs, handfuls
- 1 stick
- butter, melted
1Remove crust and butter one side of the bread.
2Layer 9x13 inch pan with 1/2 of the bread. (Cut to fit pan, buttered side down)
3Sprinkle ham, cheese then bell pepper over the bread; layer the rest of the pan with bread, buttered side down.
4Beat the eggs with milk and salt; pour over bread; cover with aluminum foil and refrigerate overnight.
5Remove from refrigerator and let stand 1 hour.
6Crush the cornflakes and sprinkle over the top; melt the butter and pour over the cornflakes.
7Bake at 350 degrees for 60 minutes.