Monte Cristo Egg Bake
16 slicesandwich bread, crusts removed (i used wheat)
8 slicedeli ham
8 slicedeli turkey
8 slicecheddar cheese
6 largeeggs, beaten
1/2 tsponion salt
1/2 tspdry mustard
2 1/2 ccrushed corn flakes (roughly 6 oz. uncrushed)
1/2 cmelted butter or margarine (butter tastes better)
How to Make Monte Cristo Egg Bake
- 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.