Two Breakfast Casseroles

submitted by Betty
The second recipe was featured at Bo's birthday brunch at Arlene's

Virginia's Breakfast Casserole

• 1 loaf sandwich bread, cut off crusts and quarter
• 1 pound ham, cubed
• 8 ounces grated cheddar cheese
• 8 ounces grated Swiss cheese
• 6 eggs, beaten
• 3 cups milk
• Crumbled cornflakes
• 1/4 cup butter, melted

Spray 9" x 13" pan with Pam; line with 1/2 of bread. Layer ham and cheese on top. Dip remaining bread in milk mix and put on top of cheese. Pour remaining egg mix over top. Top with crumbled cornflakes and 1/4 cup butter. Refrigerate overnight. Bake at 350 for 45 minutes. Take out for 20 minutes. Bake for 20 minutes more.


Egg & Sausage Breakfast Casserole

• 6 eggs, slightly beaten
• 5 slices bread, cubed
• 1 1/2 cup shredded cheddar
• 1 teaspoon dry mustard
• 1 teaspoon salt
• 2 cups milk
• 1 pound hot or mild ground sausage, fried and drained

Butter 9" x 13" casserole dish. Mix all ingredients and pour into dish. Bake at 350 for 45 minutes. Can be prepared a day before. Add 10 minutes to bake time.