Monte Cristo Egg Bake
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|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)|
Jacksonville, FL (pop. 821,784)
Member Since Oct 2010
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!
Spray 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.