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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Ever since my niece gave me this recipe, I've shared it with many of my friends. The crunchy golden brown topping and colorful ingredients present a tantalizing dish. It's my favorite brunch entree to serve. -Diane Meyer, Geneseo, New York Ingredients:
1 small zucchini, cut into 1/4-inch slices |
2 cups fresh broccoli florets |
1/2 cup shredded carrots |
12 slices white bread, crusts removed |
1 cup cubed fully cooked ham |
1 can (8 ounces) mushroom stems and pieces, drained |
1 cup (4 ounces) shredded sharp cheddar cheese |
1 cup (4 ounces) shredded swiss cheese |
12 eggs |
2-1/2 cups milk |
1/4 cup chopped onion |
1/2 teaspoon ground mustard |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1-1/2 cups crushed cornflakes |
1/4 cup butter, melted |
Directions:
1. In a small saucepan, cook the zucchini, broccoli and carrot in a 1-inch of water 5-10 minutes or until tender; drain. Meanwhile, cut bread in half diagonally; place half of the pieces in a greased 13-in. x 9-in. baking dish. Top with half of the vegetables, ham, mushrooms and cheese. Repeat layers.
2. In a large bowl, whisk the eggs, milk, onion, mustard, salt and pepper; pour over the ham mixture. Cover and refrigerate for 8 hours or overnight.
3. Remove from the refrigerator 30 minutes before baking. Toss cornflakes and butter; sprinkle over the casserole. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12-16 servings.
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