This has been our go-to breakfast on many a Christmas morning. It’s kinda weird that I don’t prepare it any other time of year…because it’s really, really good. And simple too!
As with most recipes I’ve posted here, this one is easily adaptable to your own likes and tastes. Here’s the original recipe…but I’ll give you my alternates later.
- 16 Slices white bread, crusts removed
- 16 Slices of Canadian back bacon or ham
- Slices of sharp (old) cheddar cheese
- 6 Eggs
- ½ tsp pepper
- ½ to 1 tsp dry mustard
- ¼ cup minced onion
- ¼ cup finely chopped green pepper
- 1 to 2 tsp Worcestershire sauce
- 3 cups milk
- Dash Tabasco
- ½ cup butter
- Special “K” or crushed Cornflakes
Put 8 pieces of bread in a greased 13- x 9-inch buttered baking dish. Add pieces to cover dish entirely. Cover bread with thinly sliced bacon. Top with slices of cheddar cheese. Cover with slices of bread.
In a bowl, beat eggs and pepper. Add mustard, onion, green pepper, Worcestershire, milk and Tabasco. Pour over bread, cover and refrigerate overnight.
In the morning, melt butter and pour over top. Cover with crushed Special “K” or Cornflakes
Bake at 350°F (180°C) uncovered, 1 hour. Let sit 10 minutes before serving. Serve with fresh fruit.
So, here’s what I do.
Any kind of bread will do - but I prefer a GOOD white bread. Whether you take the crusts off or not is up to you. It makes for a ‘prettier’ dish if you do. 16 slices may or may not be enough, depending on how many people you’re serving, but usually it’s fine.
If you like mustard but don’t have the dry powder, just spread a very thin layer of regular mustard on the slices of bread. I don’t often do this step because my family aren’t a fan of mustard.
I never find that 6 eggs is enough. There are usually at least 6 of us eating this casserole and that makes for one egg each. I try to add a few extra to the mix. You will likely have to add a bit more milk too. I use skim or 1% but for creamier deliciousness, use whole milk!
Ham is the easiest for cutting later, unless you cut up or crumble your bacon. I change up the cheese too - sometimes adding Gouda with the sharp cheddar.
I don’t like the green pepper, but that too is up to you. You can even add some spinach or broccoli if you’re so inclined.
The recipe says to pour the butter on the layers in the morning, but I always put it on overnight. Make sure you cover it overnight so it doesn’t dry out. I never have Corn Flakes on hand, so I skip this step too. I like to cook it with foil on top for the first 30 or so minutes.
I decided to slice my bread into pieces to make it look a little more fun! I forgot to take an ‘after’ photo because we dug in and gobbled it up right away!