Breakfast/Brunch Egg Bake

With Grandma D back in town to visit I couldn't help but put her to work in the kitchen.

Scott and I generally don't do anything fancy for breakfast, a bowl of cereal is just fine by us. However, my mom can put together a mean egg bake. And, when she's willing to make it we're just as willing to eat it!

This dish is prepared the day/night before being served. If you're searching for a great breakfast to serve over night guests give this one a try!!

Breakfast/Brunch Egg Bake

1 loaf English Muffin bread (this stuff can be pretty hard to come by; if you can't find it use sour dough bread made by your local grocers bakery)
4 cups of shredded sharp cheddar cheese
2 cups shredded Swiss (if you can't find shredded Swiss use thinly sliced)
Turkey (or ham) luncheon meat
8 eggs
3 cups milk
1/2 tsp salt
1/4 tsp pepper
1/2 tsp dry mustard

Topping:
1/2 -1 cup crushed corn flakes (frosted flakes are also perfectly acceptable, and just so happen to taste amazing on this bake!)
1/4 cup melted butter

Lightly butter a 9x13 pan.
Butter bread on one side. Line pan with bread, buttered side up.
Top bread with meat (use two layers of meat if the meat is thinly sliced).
Sprinkle a good amount of cheese a top the meat.
Place another layer of buttered bread, butter side up, on cheese.
Mix eggs, milk, salt, pepper and mustard in a large bowl.
Pour egg mixture over entire pan.
Let stand in refrigerator overnight.
Before baking, preheat oven to 350.
Mix melted butter together with crushed corn flakes.
Sprinkle cornflake mix on top of bread.
Bake for 45 minutes.
Remove bake from oven and let stand for 15 minutes prior to serving.

Because there were only three hungry mouths to devour this dish the recipe was cut in half using a 9x9 pan and baked for 35 minutes.

YUM-O!

Source: Linda Niles :)