Oven Omelet

I made this for Christmas morning, along with a tasty cranberry coffee cake (check back tomorrow for that recipe). Well, actually, I dug out the recipe (my grandmother had an extensive recipe collection), got the groceries, and somewhat supervised my brother putting it together while I made the coffee cake. Regardless of who made it, it turned out totally scrumptious and delicious. It looked pretty good too, but I didn't get a picture taken. For some reason, taking a picture doesn't cross your mind when you're trying to get breakfast on the table for 20 people. Go figure. You'll definitely want to try this one out next time you need breakfast for a crowd. It's handy because you prepare it the night before. The first person up can put it in the oven!

Oven Omelet
16-20 slices English muffin bread (removing crusts is optional)
     Butter one side of the bread
1 lb cubed ham
1/2 lb cheddar cheese, thinly sliced
1/2 lb Swiss cheese, thinly sliced
Beat together 8 eggs and 3 cups of milk (use some half & half)
1/2 tsp dry mustard
1/2 tsp salt

Grease 9x13 pan.
Cover bottom of pan with bread (buttered side up).
Layer cheddar cheese, ham, and Swiss.
Add another layer of bread.
Pour egg mixture over the bread and refrigerate overnight.

Before Baking, sprinkle 1/2 cup crushed cornflakes (I used crushed whole wheat Ritz Crackers) on top. Drizzle with 1/4 cup melted butter.

Bake 350 degrees for 1 hour...or maybe a little longer. Knife should come out relatively clean.

ENJOY! It is REALLY good!