Fermented cabbage is the main ingredient in the popular Korean side dish kimchi. The same fermenting procedure can be used to other vegetables to yield results with a similar flavor and distinct textures. For a smoky doppelganger, I fried some kimchi in this dish to dramatically change the flavor and texture. Both simple rice and Korean barbecue go incredibly well with it. The fact that it is so simple to make makes it one of my favorites. No matter how you like it, enjoy! As a garnish, sprinkling sesame seeds over the dish.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Additional Time: | 8 hrs |
| Total Time: | 9 hrs 20 mins |
| Servings: | 8 |
| Yield: | 1 13×9-inch dish |
Ingredients
- 1 tablespoon butter, or as needed
- 16 slices bread, or more to taste, crusts removed and discarded
- 1 pound ham, chopped
- ¾ pound shredded Cheddar cheese, or more to taste
- 3 cups milk
- 4 large eggs
- ½ teaspoon dry mustard
- 3 ½ cups cornflakes cereal
- ¼ cup butter, melted
Instructions
- Grease a 13×9-inch baking dish with 1 tablespoon butter. Cut bread slices into quarters. Arrange 1/2 of the bread evenly into the bottom and up the sides of the prepared dish to cover completely.
- Mix together ham and Cheddar cheese in a medium bowl; spread over bread layer in the dish and top with remaining bread.
- Whisk together milk, eggs, and mustard in the same bowl until smooth; pour over bread to soak completely.
- Put cornflakes cereal into a separate bowl; drizzle with 1/4 cup melted butter and stir to coat. Spread over the top of casserole. Cover the dish with plastic wrap and refrigerate for 8 hours to overnight.
- Preheat the oven to 325 degrees F (165 degrees C).
- Bake in the preheated oven until cornflakes are browned, about 1 hour.
- You can refrigerate the unbaked casserole for a few hours (instead of 8 hours to overnight) if you’re in a rush.
Nutrition Facts
| Calories | 635 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 196 mg |
| Dietary Fiber | 2 g |
| Protein | 32 g |
| Saturated Fat | 20 g |
| Sodium | 1546 mg |
| Sugars | 8 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
love it soooooooooooooooooooooo much
I’ve been making this for years; family favorite! but- you need six eggs, 1.5 cups shredded Swiss and 1 lb shredded cheddar. Also add 1/2 tsp onion salt, and a small bag of thawed, chopped, drained broccoli, to layer with ham and cheese. It makes a huge difference. I like to cut the bread in smaller pieces (6 or 8) so the egg mixture distributed more thoroughly. Pour it in SLOWLY. If I’m ambitious, I sautée chopped onion as well. I have found that it MUST be refrigerated overnight. Even better- Bake it a day before and warm in oven at 300 degrees before serving. It holds together better, and flavor develops. It’s fantastic next day. I bake it and take it to weekend getaways. Love this casserole.
I love breakfast casseroles, but I know that I will have to increase the temperature and time in my oven, and possibly change other ingredients as well. I follow a lot of recipes and love to bake and the one thing I wish AllRecipes and others would do is include the elevation and humidity when the recipe was tested. I live in Las Vegas NV, 2000 feet, and I am always having to adjust recipes. Sometimes I think that all recipes were tested at sea level.
I made this according to the directions exactly. The consistency of the custard was light and fluffy but bland. I felt that there were way too many corn flakes on top. If I make it again, I plan to add a healthy layer of salsa on top of the ham and use half of the corn flakes and butter.
This wasn’t the greatest. We made it just like the recipe said and it wasn’t done after cooking for an hour in the morning. It’s been 90 minutes and it’s still not quite set. It smells yummy but I’m frustrated at how it’s turning out and how long it’s taking.
made it! was awesome fed 4 with half the pan left to go. ended up cooking it at 350 for an hour. I will be making this again.
I made this recipe and liked it except for the cornflake topping. we ended up scraping off the corn flakes and the rest was good.
Delicious dish.. the higher milk to egg ratio made this very creamy rather than firm and I liked that a lot. I cut back on the cheese a bit as well. Right now the recipe show 1/2 CUP of dry mustard when the personal recipe shows 1/2 tsp.. Please dont use 1/2 cup of dry mustard…that would be a disaster