MONTE CRISTO EGG BAKE

Monte Cristo Egg Bake image

Provided by Teresa Jacobson @foundmyzen

Number Of Ingredients 10

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16 slice(s) sandwich bread, crusts removed (i used wheat)
8 slice(s) deli ham
8 slice(s) deli turkey
8 slice(s) cheddar cheese
6 large eggs, beaten
3 cup(s) milk
1/2 teaspoon(s) onion salt
1/2 teaspoon(s) dry mustard
2 1/2 cup(s) crushed corn flakes (roughly 6 oz. uncrushed)
1/2 cup(s) melted butter or margarine (butter tastes better)

Steps:

Spray a 13x9 baking dish with nonstick spray. Arrange a single layer of 8 bread slices in the baking dish. Top each slice with a slice of ham, turkey and cheddar. Cover with remaining 8 bread slices.
In a large bowl, combine the eggs, milk, onion salt, and dry mustard; pour over top of sandwiches in dish. Cover and refrigerate overnight or for at least 8 hours.
The next day, take dish from fridge to warm slightly on counter. Preheat the oven to 350 degrees. Meanwhile, in a large bowl, combine crushed corn flakes and melted butter; mix well. Spread on top of the egg dish. Bake at 350 degrees F. until crisp and golden, about 1 hour.