You have to love these overnight breakfast dishes! If you are in a hurry, forget cutting crust and cubing the bread. Just layer it in, it’s OK.
Ingredients:
- 8 tablespoons (1 stick) butter, softened
- 14 slices of regular squishy grocery white/brown bread, crusts removed
- 9 large eggs
- 2 tsp dry mustard (don’t skimp!)
- 1/2 tsp salt
- 1 pound extra-sharp Cheddar (about 4 cups)
- 3 c cubed ham
- 24 oz frozen broccoli
- 1/4 c dried onions
Directions
- Butter the bread slices on both sides (use the whole stick).
- Divide them into two piles, 7 slices each.
- Cut them into 3/4-inch squares.
- Grease a 9 x 13 pan generously.
- Drain broccoli and dry on a paper towel.
- Beat the eggs in a large bowl until foamy.
- Add the milk, mustard and salt
- Alternate layers of bread broccoli, ham and Cheddar twice.
- Pour in the egg mixture, and press the bread and Cheddar down into the egg.
- Refrigerate overnight, covered, so the bread soaks up the liquid.
- About 1 1/2 hours before serving, position a rack in the center of the oven and preheat to 350°.
- Bake until puffed, golden and cooked through, about 1 hour.
- Serve hot or warm.
Serves: 8 to 10
Source: Girl Scout Camp Scherman
