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Ham and Cheese Breakfast Bake with Cornflake Crunch

ByNatalie
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Ham and Cheese Breakfast Bake with Cornflake Crunch
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Welcome to a world where breakfast meets comfort in every bite! The Ham and Cheese Breakfast Bake with Cornflake Crunch is a culinary delight that combines simplicity with rich, satisfying flavors. Whether you’re hosting a brunch or looking for a delicious way to start your day, this recipe is a sure winner.

Why This Breakfast Bake Stands Out

  1. Effortless Preparation: With straightforward ingredients and easy-to-follow steps, this recipe is perfect for any home cook, regardless of experience.
  2. Make-Ahead Convenience: Prepare it the night before and wake up to a hassle-free morning with a ready-to-bake dish.
  3. Crowd-Pleasing Delight: Its rich and comforting taste is a hit with both family and guests, making it ideal for gatherings.
  4. Adaptable to Suit Any Taste: You can easily tweak the recipe to cater to different dietary preferences and tastes.
Ham and Cheese Breakfast Bake with Cornflake Crunch
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Ham and Cheese Breakfast Bake with Cornflake Crunch

Key Ingredients

  • White bread as the base
  • Ham for the savory layer
  • Sharp cheddar cheese for a cheesy goodness
  • Eggs, milk, and spices for the custard-like mixture
  • Crunchy cornflakes topped with butter for that perfect golden crust
Ham and Cheese Breakfast Bake with Cornflake Crunch
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Ham and Cheese Breakfast Bake with Cornflake Crunch

Creating Your Breakfast Masterpiece

  1. Layer it Up: Start with bread, add ham and cheese, and top with another layer of bread.
  2. The Custard Mixture: Whip up a blend of eggs, milk, and spices, and pour over the layers.
  3. Refrigerate Overnight: This step allows the flavors to meld beautifully.
  4. The Final Touch: Before baking, add a layer of crushed cornflakes and melted butter for a crunchy, golden top.
Ham and Cheese Breakfast Bake with Cornflake Crunch
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Ham and Cheese Breakfast Bake with Cornflake Crunch

Serving and Storage

Serve hot and let it sit for a few minutes before digging in. Store any leftovers in the refrigerator for up to 3 days, and reheat in the oven to retain its texture.

Helpful Tips and Variations

  1. Freezing: The casserole can be frozen for up to 2 months. Thaw overnight in the fridge and reheat in the oven.
  2. Customization: Feel free to experiment with different types of bread, meats, cheeses, or dairy-free options.
  3. Cooking Notes: Ensure even coverage with the bread
Ham and Cheese Breakfast Bake with Cornflake Crunch
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Ham and Cheese Breakfast Bake with Cornflake Crunch

and egg mixture for a consistent bake. Keep an eye on the oven during the last few minutes to achieve that perfect golden crust without burning the cornflake topping.

Conclusion

This Ham and Cheese Breakfast Bake with Cornflake Crunch is not just a dish; it’s a celebration of flavors and textures. It’s a testament to the fact that delicious, comforting food doesn’t have to be complicated. Whether you’re a seasoned cook or just starting out, this recipe is bound to become a favorite in your culinary repertoire. Give it a try and watch as it becomes the star of your breakfast table!

Ham and Cheese Breakfast Bake with Cornflake Crunch

Ham and Cheese Breakfast Bake with Cornflake Crunch

"Experience the magic of a stress-free morning with our Ham and Cheese Breakfast Bake with Cornflake Crunch.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 6 Large Eggs
  • 16 slices White Bread crusts removed
  • 4 cups Ham cubed
  • 16 oz Sharp Cheddar Cheese sliced into ¼ inch thick pieces
  • ½ teaspoon Pepper
  • ½ tablespoon Onion Powder
  • ½ teaspoon Salt
  • ½ tablespoon Seasoning Salt
  • 3 cups Whole Milk
  • ½ cup Salted Butter melted
  • 2 cups Cornflakes crushed

Equipment

  • 9x13 inch Casserole Dish
  • Mixing Bowl
  • Whisk

Method
 

  1. Begin by spraying a 9×13 inch casserole dish with cooking spray.
  2. Cover the bottom of the baking dish with 8 slices of bread, ensuring the crusts are removed. Tear the bread as needed to evenly cover the bottom, allowing some to go up the sides.
  3. Sprinkle the cubed ham evenly over the bread to create the next layer.
  4. Lay out all the slices of cheese in a single even layer over the ham, ensuring it covers the entire surface.
  5. Top the cheese layer with the remaining 8 slices of bread, essentially forming one large sandwich.
  6. In a bowl, beat together eggs, salt, seasoning salt, and pepper. Whisk in the onion powder and milk until thoroughly combined.
  7. Pour the egg/milk mixture over the entire casserole, ensuring the layers are soaked.
  8. Cover the baking dish with foil and refrigerate overnight. This allows the bread and other ingredients to absorb the egg/milk mixture and seasonings for several hours.
  9. In the morning, preheat the oven to 350 degrees.
  10. Slightly crush the cornflakes and spread them evenly over the top of the casserole.
  11. Melt ½ a cup of butter and pour it over the crushed cornflakes.
  12. Bake the dish uncovered for 1 hour until it becomes golden and bubbly.
  13. Allow the casserole to sit for 10 minutes before serving, as it will be piping hot right out of the oven.

Notes

Use torn bread slices to cover the dish appropriately, avoiding overcrowding.
Ensure even distribution of the egg mixture over the layers for consistent cooking results.
Monitor the casserole closely in the final minutes of baking to achieve a perfectly golden crust on top.
Natalie

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