Title: Ham & Egg Casserole
Categories: Casserole
Yield: 1 Servings
| 1 | | King size loaf of bread |
| 1 | lb | Ham, chopped |
| | | 10 oz. Cheddar cheese, sharp |
| 1 | | Bell pepper, chopped fine |
| 6 | | Eggs |
| 3 | c | Milk |
| 1 | ts | Salt |
| 3 | | Handfulls crushed cornflakes |
| 1 | | Stick of butter, melted |
Remove crust and butter one side of the bread. Layer 9x13 inch pan with
1/2 of the bread. (Cut to fit pan, buttered side down) Sprinkle ham,
cheese then bell pepper over the bread. Layer the rest of the pan with
bread, buttered side down. Beat the eggs with milk and salt; pour over
bread. Cover with aluminum foil and refrigerate overnight. Remove from
refrigerator and let stand 1 hour. Crush the cornflakes and sprinkle over
the top. Melt the butter and pour over the cornflakes. Bake at 350 degrees
for 60 minutes. Randy Rigg