[title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Egg and Ham Brunch[/title][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=””][fusion_text]Week of January 5th – 9th 2015 Submitted by Mary Geise
Layer in a greased 9×13 pan: 6-7 slices of bread, 1 lb precooked cubed ham and 1/2 lb grated American or cheddar cheese. Mix together: 2 C milk, 6 eggs beaten, 1/2 t dry mustard, 1/2 t salt. Pour milk mixture over bread, ham and cheese layers. Pour 1/4 C melted butter over all. Cover, refrigerate overnight. Uncover and bake @ 325 for 1 hour.
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