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Overnight Corn Flake Bake

Overnight Corn Flake Bake

Name: Overnight Corn Flake Bake
Prep time: 20 min
Cook time: 1 h
Total time: 9 h 20 min
Yield: 1 13x9-inch dish
Ingredients: 1 tablespoon butter, or as needed; 16 slices bread, or more to taste, crusts removed and discarded; 1 pound ham, chopped; ¾ pound shredded Cheddar cheese, or more to taste; 3 cups milk; 4 eggs; ½ teaspoon dry mustard; 3 ½ cups cornflakes cereal; ¼ cup butter, melted

Rating: 4.22 stars

9 Ratings
8 Reviews
4 Photos

A yummy recipe that includes all the best breakfast foods: bread, eggs, cheese, ham (or bacon), and corn flakes!

By Julie

Gallery

Recipe Summary

prep:

20 mins

cook:

1 hr

additional:

8 hrs

total:

9 hrs 20 mins

Servings:

Yield:

1 13x9-inch dish

Nutrition Info

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

1 tablespoon butter, or as needed
16 slices bread, or more to taste, crusts removed and discarded
1 pound ham, chopped
¾ pound shredded Cheddar cheese, or more to taste
3 cups milk
4 eggs
½ teaspoon dry mustard
3 ½ cups cornflakes cereal
¼ cup butter, melted

Directions

Step 1

Grease a 13x9-inch baking dish with butter.

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Step 2

Cut bread slices into quarters. Arrange half the bread into the bottom and up the sides of the prepared dish in an even layer to cover completely.
Step 3

Mix ham and Cheddar cheese in bowl; spread over the bread layer and top with remaining bread.
Step 4

Beat milk, eggs, and mustard together in a bowl until smooth; pour over the bread to soak completely.
Step 5

Put corn flakes cereal into a bowl; drizzle melted butter over the cereal and stir to coat. Spread coated cereal over the top of the casserole.
Step 6

Cover casserole with plastic wrap and refrigerate 8 hours to overnight.
Step 7

Preheat oven to 325 degrees F (165 degrees C).
Step 8

Bake in preheated oven until the corn flakes are browned, about 1 hour.

Cook's Notes:

You can refrigerate for just a few hours if you're in a rush.

Nutrition Facts

Per Serving:

635 calories; protein 32g; carbohydrates 41.1g; fat 37.9g; cholesterol 195.9mg; sodium 1545.7mg. Full Nutrition

Reviews (8)

Most helpful positive review

Linda T

Allstar

11/04/2016

Delicious dish.. the higher milk to egg ratio made this very creamy rather than firm and I liked that a lot. I cut back on the cheese a bit as well. Right now the recipe show 1/2 CUP of dry mustard when the personal recipe shows 1/2 tsp.. Please dont use 1/2 cup of dry mustard...that would be a disaster Read More

Helpful

(5)

Most helpful critical review

Rebekah Worth

04/14/2020

This wasn’t the greatest. We made it just like the recipe said and it wasn’t done after cooking for an hour in the morning. It’s been 90 minutes and it’s still not quite set. It smells yummy but I’m frustrated at how it’s turning out and how long it’s taking. Read More

9 Ratings

5 star values: 5
4 star values: 1
3 star values: 3
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Linda T

Allstar

11/04/2016

Helpful

(5)

Kathleen

09/04/2020

I made this according to the directions exactly. The consistency of the custard was light and fluffy but bland. I felt that there were way too many corn flakes on top. If I make it again, I plan to add a healthy layer of salsa on top of the ham and use half of the corn flakes and butter. Read More

Kathi A.

10/04/2020

I love breakfast casseroles, but I know that I will have to increase the temperature and time in my oven, and possibly change other ingredients as well. I follow a lot of recipes and love to bake and the one thing I wish AllRecipes and others would do is include the elevation and humidity when the recipe was tested. I live in Las Vegas NV, 2000 feet, and I am always having to adjust recipes. Sometimes I think that all recipes were tested at sea level. Read More

Christopher Don

12/25/2018

made it! was awesome fed 4 with half the pan left to go. ended up cooking it at 350 for an hour. I will be making this again. Read More

April Clark

11/28/2018

I made this recipe and liked it except for the cornflake topping. we ended up scraping off the corn flakes and the rest was good. Read More

Tristyn Wilson

02/25/2021

love it soooooooooooooooooooooo much Read More

Erin

10/04/2020

I’ve been making this for years; family favorite! but- you need six eggs, 1.5 cups shredded Swiss and 1 lb shredded cheddar. Also add 1/2 tsp onion salt, and a small bag of thawed, chopped, drained broccoli, to layer with ham and cheese. It makes a huge difference. I like to cut the bread in smaller pieces (6 or 8) so the egg mixture distributed more thoroughly. Pour it in SLOWLY. If I’m ambitious, I sautée chopped onion as well. I have found that it MUST be refrigerated overnight. Even better- Bake it a day before and warm in oven at 300 degrees before serving. It holds together better, and flavor develops. It’s fantastic next day. I bake it and take it to weekend getaways. Love this casserole. Read More

Rebekah Worth

04/14/2020

Back to Overnight Corn Flake Bake

All Reviews for Overnight Corn Flake Bake

- of Reviews

Overnight Corn Flake Bake

Servings Per Recipe: 8
Calories: 634.5

% Daily Value *

protein: 64 %

carbohydrates: 13 %

dietary fiber: 6 %

sugars:

fat: 58 %

saturated fat: 98 %

cholesterol: 65 %

vitamin a iu: 23 %

niacin equivalents: 108 %

vitamin b6: 50 %

vitamin c: 38 %

folate: 35 %

calcium: 51 %

iron: 37 %

magnesium: 17 %

potassium: 13 %

sodium: 62 %

thiamin: 70 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.