Egg Brunch
2 comments » Are you having company this weekend? If so, try this wonderful egg dish! Make up the night before and all you have to do the next morning is heat the oven and bake, everyone will wake up to the wonderful smell of breakfast cooking in the oven!
Egg Brunch
INGREDIENTS:
12 slices of bread
2 cups sharp cheese
2 cups diced ham
6 eggs
3 cups milk
1/4 teaspoon mustard
2 tablespoons minced onion
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3 cups cornflakes
1/4 cup margarine
DIRECTIONS:
Cut small circles from the bread for the top (use a small drinking glass or small can). Line a 9 x 13 greased casserole dish with the bread scraps. Cover bread with cheese and then ham. Layer the bread circles on top, sprinkle with the minced onion. In a small bowl combine the milk, eggs, mustard and salt and pepper to taste. Pour over the pan. Refrigerate overnight. The next day, mix the cornflakes and melted margarine and pour over the top. Bake for 1 hour at 350 degrees, let set for 5 minutes before cutting into.
NOTES: Other items I’ve used are sausage, pepper jack cheese, mushrooms, onions or green pepper. It’s a very versatile dish so you can add just about anything to make it to your liking. I’d love to hear different variations that you may try!
This was originally adapted from a recipe my mom had gotten and was called “Rothschild School Egg Brunch” from Rothschild, WI.
The original recipe called for a 10 oz. pkg. of frozen chopped broccoli, blanched and drained, spread across the cheese. When Anne copied this recipe from me (her Mom) many years ago, she didn't 'do' broccoli, so probably didn't write it down. It's a nice addition though. You could also used chopped spinach. The green adds color.
I might use the spinach now, since I've grown up, but I still don't think I can "do" the broccoli! Thanks, mom for the tips! anne