[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Country Brunch[/title][fusion_text]Week of Dec. 15th to Dec. 19th, 2008
COUNTRY BRUNCH (Thanks to Loretta Krych, Pierz, Mn. )
16 Slices, Firm White Bread 2 1/2 Cups, Fully Cooked Ham, cubed (about 1 pound)
4 Cups Shredded Cheddar Cheese 6 Eggs
4 Cups Shredded Mozzarella Cheese 3 Cups Whole Milk
1/2 Tsp. Dry Mustard 1/8 to 1/4 Tsp. Onion Powder
3 Cups Uncrushed Cornflakes 1/2 Cup butter, melted
Trim crusts from bread and cut slices in half. Grease a 13×9 inch baking pan and layer as follows. Cover bottom of pan with half of the bread, half of the ham and half o f each of the cheeses. Repeat layers. Combine eggs, milk, mustard and onion powder. Pour over layers. Refrigerate overnight. Remove from refrigerator 30 minutes before baking. Combine cornflakes and butter and sprinkle over casserole. Cover loosely with foil. Bake at 375 degrees for 45 minutes. Let stand 10-15 minutes. Before cutting. Makes 12-15 servings.
[/fusion_text][/fullwidth]