Posted On December 28, 2010

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This recipe is from Elizabeth Bey and it is a regular Christmas morning breakfast for the family.

Make the day before and pop it in the oven in the morning. Serves 8

16 slices white bread, with crusts removed

slices of Canadian back bacon/ham

slices of sharp cheddar cheese

6 eggs

½ tsp salt

½ tsp. Pepper

1/ – 1 tsp. Dry mustard

¼ cup minced onion

¼ cup green pepper. Finely chopped

1 – 2 tsp. Worchestershire sauce

3 cups whole milk

dash red pepper(tabasco)

¼ lb (½cup) butter

special K or crushed corn flakes

In a 9×13” buttered, glass baking dish, put 8 pieces of bread. Add pieces to cover dish entirely. Cover bread with slices of back bacon, sliced thin. Lay slices of cheddar cheese on top of bacon and then cover with slices of bread to make it like a sandwich. In a bowl, beat eggs, salt and pepper.

To the egg mixture add dry mustard, onion, green pepper, worcestershire sauce, milk and tabasco. Pour over the sandwiches, cover and let stand in fridge overnight. In morning, melt ¼ lb. Butter, pour over top. Cover with special k or cornflakes, Bake uncovered, 1 hour at 350deg. Let sit 10 min. Before serving. Serve this with fresh, cup-up fruit and hot cinnamon rolls.