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: 4.25 stars

4 Ratings
3 Reviews
3 Photos

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

By Julie

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Recipe Summary

prep:

20 mins

cook:

1 hr

total:

9 hrs 20 mins

additional:

8 hrs

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:

634 calories; 37.9 g total fat; 196 mg cholesterol; 1546 mg sodium. 41.1 g carbohydrates; 32 g protein; Full Nutrition

Reviews (3)

Most helpful positive review

Linda T

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)