Overnight Corn Flake Bake

Overnight Corn Flake Bake A yummy recipe that includes all the best breakfast foods: bread, eggs, cheese, ham (or bacon), and corn flakes!

Ingredients

Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 20 mins

    COOK : 1 hr

    TOTAL : 8 hrs

    SERVING : 8

    YIELD : 1 13×9-inch dish

  • Grease a 13×9-inch baking dish with butter.

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  • Cut bread slices into quarters. Arrange half the bread into the bottom and up the sides of the prepared dish in an even layer to cover completely.

  • Mix ham and Cheddar cheese in bowl; spread over the bread layer and top with remaining bread.

  • Beat milk, eggs, and mustard together in a bowl until smooth; pour over the bread to soak completely.

  • Put corn flakes cereal into a bowl; drizzle melted butter over the cereal and stir to coat. Spread coated cereal over the top of the casserole.

  • Cover casserole with plastic wrap and refrigerate 8 hours to overnight.

  • Preheat oven to 325 degrees F (165 degrees C).

  • Bake in preheated oven until the corn flakes are browned, about 1 hour.

Per Serving: 635 calories; protein 32g; carbohydrates 41.1g; fat 37.9g; cholesterol 195.9mg; sodium 1545.7mg. You can refrigerate for just a few hours if you’re in a rush.