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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (160g) Recipe makes 8 servings |
||
| Calories 274 | ||
| Calories from Fat 147 | (53%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.4g | 25% | |
| Saturated Fat 8.9g | 44% | |
| Monounsaturated Fat 5.0g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 154mg | 51% | |
| Sodium 651mg | 27% | |
| Potassium 251mg | 7% | |
| Total Carbohydrate 14.7g | 4% | |
| Dietary Fiber 1.0g | 4% | |
| Sugars 1.8g | ||
| Protein 17.1g | 34% | |
Ingredients
- 4 slices bread, cubed
- 4 ounces cheddar cheese, shredded
- 4 ounces mozzarella cheese, shredded
- 1 cup ham, cubed
- 1 cup frozen broccoli, thawed (or freshly steamed)
- 4 eggs
- 1 1/2 cups milk
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon onion salt
- 1/8 teaspoon garlic powder
- 1 1/2 cups corn flakes
- 2 tablespoons butter, melted
Directions
1
Lightly butter a 9x9 baking pan.2
Line pan with 1/2 the bread cubes.3
Mix the cheeses together,reserving 1/4 cup for topping, and layer 1/2 the cheese on top of the bread.4
Sprinkle the ham and broccoli over the cheese.5
Top with the remaining cheese, then the bread cubes.6
Mix well the eggs, milk, mustard and seasonings and pour over the bread.7
Top with the 1/4 cup cheese.8
Cover with foil and refrigerate overnight if desired.9
Preheat oven to 375 degrees F.10
Mix cornflakes and melted butter and spread on top of casserole.11
Bake 25 minutes covered, then uncover and bake 10-15 minutes more.
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Browse similar recipes by category
- Course > Breakfast > Omelets & Frittatas
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Meat > Pork > Ham
- Main Ingredient > Eggs/Dairy > Cheese
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > North American > United States
- Preparation > Time to Make > < 60 mins
- Occasion > Brunch
- Dietary > Kid Pleaser > Toddlers
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Lilmamma001
On Dec 23, 2006
I tried this once last year, loved it. Ive been craving it all year and just had to make it again and again it was awesome.
From: GaylaJ
On Jan 23, 2006
Very good! I put this together this morning to pop in the oven this evening for an easy dinner. Since it had been refrigerated, and I used a smaller dish (8-inch), I added extra cook time. Having no onion salt, I used 1/8 teaspoon each onion powder and salt. I also tossed about a cup of panko with the butter in lieu of the corn flakes, but, otherwise, no changes and we loved it--thanks for posting!
From: PaulaG
On Jan 5, 2006
Who says you can't have an elegant breakfast during the week? I mixed this up the night before, placed it in the refrigerator overnight and then while showering and getting dressed, baked it in a preheated oven. I did reduce the recipe to 4 servings and prepared it in a mini springform pan. I used Monterey Jack cheese for the cheddar and several tablespoons of corn flake crumbs instead of the corn flakes. It took the full amount of cooking time. Thanks for posting.
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