A yummy recipe that includes all the best breakfast foods: bread, eggs, cheese, ham (or bacon), and corn flakes!
You can refrigerate for just a few hours if you're in a rush.
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 MoreI 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 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
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.
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.
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.
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.
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.
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.