Monte Cristo Egg Bake
By Teresa Jacobson foundmyzen
I LOVE Monte Cristo sandwiches! This is perfect for those Sunday brunches or when guests are staying at your house. You can make it the night before and pop it in the oven the next morning. Oh and the crunchy top is SO yummy!
sandwich bread, crusts removed (i used wheat)
2 1/2 c
crushed corn flakes (roughly 6 oz. uncrushed)
melted butter or margarine (butter tastes better)
1Spray 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.
2In 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.
3The 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.