Monte Cristo Egg Bake
|16 slice||sandwich bread, crusts removed (i used wheat)|
|8 slice||deli ham|
|8 slice||deli turkey|
|8 slice||cheddar cheese|
|6 large||eggs, beaten|
|1/2 tsp||onion salt|
|1/2 tsp||dry mustard|
|2 1/2 c||crushed corn flakes (roughly 6 oz. uncrushed)|
|1/2 c||melted butter or margarine (butter tastes better)|
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DirectionsSpray a 13x9 baking dish with nonstick spray. Arrange a single layer of 8 bread slices in the baking dish. Top each slice with a slice of ham, turkey and cheddar. Cover with remaining 8 bread slices.In a large bowl, combine the eggs, milk, onion salt, and dry mustard; pour over top of sandwiches in dish. Cover and refrigerate overnight or for at least 8 hours.The next day, take dish from fridge to warm slightly on counter. Preheat the oven to 350 degrees. Meanwhile, in a large bowl, combine crushed corn flakes and melted butter; mix well. Spread on top of the egg dish. Bake at 350 degrees F. until crisp and golden, about 1 hour.