Overnight Baked Breakfast Sandwiches

Well, these certainly are tasty little numbers! I’m sure we all have a favorite egg breakfast casserole recipe that we haul out for special occasions but have you ever baked a ham and cheese sandwich in a eggy custard like sauce? So easy to make and such a delight to enjoy for a weekend breakfast. Better yet, you prepare the sandwiches the evening before and refrigerate overnight. In the morning just pop the dish into the oven, bake for about an hour then sit down, pick up a knife and fork and dig in! This makes four servings but just double the ingredients to serve eight. I made a fruit salad to go along with the sandwiches and we had a delightful breakfast!

Here’s what we’ll need.

Overnight Baked Breakfast Sandwiches

Nice and crispy on both the tops and bottoms but the eggs bake into the bread making a custard like texture soft and chewy. I love how the ham and cheese melt together. These are not sandwiches that you pick up and eat, you'll need a knife and fork for sure. Refrigerate overnight. Bake at 350 degrees for 55-60 minutes.

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Prep Time 10 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 4 servings

Ingredients

  

1x2x3x

• 8 slices White Bread or cracked wheat
• butter
• 1 cup shredded sharp Cheddar Cheese
• 2 large eggs beaten
• 1 cup milk
• 1 tsp Dijon Mustard
• 1 tsp Worcestershire Sauce
• 1/4 tsp salt
• 1-2 dash Hot Sauce like "Tobasco"

Instructions

 

• I used a 7x11 inch glass baking dish.Trim the crusts off the bread. (I save the crusts, let them dry then crush into bread crumbs.) Butter one side of the bread slices and lay them butter side down in the baking dish.
  
• Place a slice of ham on top of each bread slice.
  
• Sprinkle the tops of the ham with 1/2 of the cheese. Top with the remaining 4 slices of bread, then sprinkle the remaining cheese over the top.
  
• OK...is it just me or do you see Mr. Potato Head in this bowl? LOL! In a medium size bowl, mix together the eggs, milk, mustard, Worcestershire Sauce, salt and hot sauce.
  
• I used a wire whisk to make sure everything was well combined.
  
• Slowly pour the egg custard mixture evenly over the tops of the sandwiches, letting the custard seep into the bread. Cover with plastic wrap and refrigerate overnight.
  
• In the morning, uncover, let set out for 20 minutes or so to come to room temperature. Then pop the baking pan into a 350 degree oven. Bake for 55-60 minutes, then serve. Do these not look just fabulous?
  
• Thanks for stopping by today my friends! I appreciate each and every one of you. Tomorrow is Thanksgiving Day and I hope you all know how Thankful I am you are going along with me on this journey through life. Journey On! Hugs and much love from me, Karen, TJG

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