Ham and egg casserole

Yield: 1 servings

Measure Ingredient
1 \N King size loaf of bread
1 pounds Ham, chopped
\N \N 10 oz. Cheddar cheese, sharp
1 \N Bell pepper, chopped fine
6 \N Eggs
3 cups Milk
1 teaspoon Salt
3 \N Handfulls crushed cornflakes
1 \N Stick of butter, melted

Remove crust and butter one side of the bread. Layer 9x13 inch pan with ½ of the bread. (Cut to fit pan, buttered side down) Sprinkle ham, cheese then bell pepper over the bread. Layer the rest of the pan with bread, buttered side down. Beat the eggs with milk and salt; pour over bread. Cover with aluminum foil and refrigerate overnight. Remove from refrigerator and let stand 1 hour. Crush the cornflakes and sprinkle over the top. Melt the butter and pour over the cornflakes. Bake at 350 degrees for 60 minutes. Randy Rigg

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