A simple overnight egg, cheese and ham casserole made with English muffins, your favorite ham and Swiss and lots of eggs!
1 loaf of English muffin bread, sliced or 8 English Muffins
1 stick butter, softened
2 c shredded Swiss cheese
2 c shredded Cheddar cheese
3/4 lb thinly sliced ham or 8 slices
1 T fresh parsley, minced
1 T fresh dill, minced
1 t dried mustard or your favorite mustard (Amp this up if you want.)
Salt and fresh pepper
3 c milk
10 large eggs
1 1/2 c crushed cornflakes
3 T melted butter
Coat a 9 x 13 baking dish with butter or non-stick cooking spray.
If using English muffins, poke lots of holes into the top and bottom of the muffin. Spread softened butter on the top of the bottom half of the English muffin and also on the top of the top of the muffin! Or just spread the butter on one side of each slice of bread.
Cover the bottom of the baking dish with the bottoms of the muffin or the slices of the bread. Top those with the Swiss chesse, ham and grated Cheddar cheese.
Combine your eggs, milk and seasonings in a large bowl and whisk vigorously. When nice and light, pour over the English muffins.
Cover the mixture with plastic wrap, pressing it into the surface so that everything gets nice and soaked.
Bring to room temperature while preheating the oven to 275. Remove plastic wrap and replace with foil. Bake covered with foil for 30 minutes. While the casserole is baking combine the cornflakes with the butter if using or grate a bit more cheese to sprinkle on.
After 30 minutes, increase oven temperature to 350. Remove foil and spread on cornflake topping or some extra cheese. Bake uncovered for 45 minutes. Let stand 15 minutes before serving.
Please see above post for additional tips.
*Does not include overnight soaking time or resting time when taken from oven.
Keywords: breakfast casserole with ham. egg bake with ham, ham and eggs casserole, egg cheese and ham casserole, ham and cheese breakfast casserole