Some cooks just know what works together, and this is definitely one of those winning combinations. Harriet’s Breakfast Bake hits the spot when it comes to breakfast success! Leave it to Harriet to know how to unite tender bread cubes, smoky ham, and two cheeses, (yes two cheeses!), with fluffy eggs, all seasoned to breakfast perfection! Harriet’s Breakfast Bake is known and loved near and far, so we wanted to share it with you. She really outdid herself on this one! You just have to try it for yourself!
Ingredients
- 18 (1-ounce) slices white bread, cubed
- 8 ounces ham, cooked and cubed
- 2 cups cheddar cheese, shredded
- 1 1/2 cups Swiss cheese, diced
- 6 eggs
- 3 1/2 cups milk
- 1/2 teaspoon onion powder
- 2 cups cornflakes cereal, crushed
- 1/2 cup butter, melted
Directions
Step 1 –Lightly grease a 9×13-inch baking dish.
Step 2 –Evenly add 1/2 of the bread cubes to the bottom of the prepared baking dish.
Step 3 –Evenly sprinkle the ham, the cheddar cheese, and the Swiss cheese on top of the bread cubes.
Step 4 –Add the remaining bread cubes to the top of the ham-cheese layer.
Step 5 –In a large bowl, add the eggs, the milk, and the onion powder and beat until well-combined.
Step 6 –Evenly pour the egg mixture over the top of the bread cube layer.
Step 7 –Cover the breakfast bake tightly with plastic wrap and aluminum foil and chill in the refrigerator for at least 8 hours and up to overnight.
Step 8 –Preheat the oven to 375 degrees F.
Step 9 –In a small bowl, add the crushed cornflakes and the melted butter and stir to combine.
Step 10 –Evenly spread the cornflake mixture over the top of the bake.
Step 11 –Bake the casserole until bubbly and golden-brown, about 40 minutes.
Step 12 –Transfer the breakfast bake to a wire rack and let it stand, about 5 minutes.
Step 13 –Serve.
