Every Christmas at our house, my wife makes an awesome egg casserole dish for brunch with family and friends. Gail's mom found this recipe years ago in the Milwaukee Journal-Sentinel, passing it along to Gail a few years ago.
This dish requires some pre-planning the night before, but wow, it's so very worth the extra effort. It's also handy to have prepped the night before, for a gathering the next morning.
Here's the recipe for your enjoyment:
Mother’s Brunch Casserole
8 slices white loaf bread
1 pound thinly sliced Virginia baked or other good quality deli ham
6 large eggs
2 cups milk
1/2 tsp. Onion salt
1/2 tsp. Dry mustard
3 cups shredded sharp cheddar cheese
4 Tablespoons (1/2 stick) butter
3 cups cornflakes
18 minutes, plus 8 hours refrigeration time
Cut bread and ham into bite sized pieces. Break eggs into medium mixing bowl and whisk well. Whisk in milk, onion salt and mustard.
Coat 13 x 9 inch glass or ceramic baking dish with vegetable oil spray. Scatter pieces of bread evenly in dish. Scatter ham pieces and cheese evenly over bread. Pour egg mixture over ham and cheese. Refrigerate for at least 8 hours. Casserole can be refrigerated, covered, at this point for up to 24 hours.
5 minutes, plus 45 minutes unattended baking time and 5 to 10 minutes resting time.
Preheat oven to 375 degrees. Place butter in 2 cup or larger glass measure, cover with paper towel, and microwave on high until melted, about 45 seconds. Place cornflakes in large, freezer weight, zipper top plastic bag and crush cornflakes using your hands or rolling pin.
Add half melted butter to bag and shake vigorously. Add remaining butter and continue to shake until most of cereal is coated. Sprinkle cornflakes evenly over casserole. Bake casserole, uncovered, until lightly browned on top and eggs are set, about 45 minutes. Let casserole rest for 5 to 10 minutes before cutting into squares and serve. Makes 8 servings.