Breakfast Ham & Cheese

• 6 - 8 slices light rye
• 1/2 pound sliced Canadian bacon (if you can't find it Virginia Ham is also good)
• 1 1/2 cups Cheddar, shredded
• 8 eggs
• 3 cups milk
• 1 tablespoon Dijon
• salt and pepper
• 2 sprigs marjoram, finely chopped
• 2 sprigs thyme, finely chopped (no stems)

1. In a mixing bowl, whisk together the eggs, milk and Dijon. Add marjoram, thyme, dash of salt and fresh ground pepper.
2. Butter a nine inch baking dish. Spread bread on bottom, then layer with bacon and sprinkle with cheddar.
3. Pour egg mixture into the baking dish. Cover with plastic wrap and refrigerate overnight (or a minimum of two hours).
4. When ready to bake, heat oven to 350 degrees. Bake uncovered for an hour and a half, or until the custard has puffed up then settled. Let stand a few minutes before serving.

light rye, bacon, cheddar, eggs, milk, salt, marjoram, thyme

Taken from food52.com/recipes/1177-breakfast-ham-cheese (may not work)