Omelette Sandwich (Egg Bake)

• 1 loaf English muffin toasting bread
• 1 pound chopped deli ham or more
• 1/2 pound Swiss shredded
• 1/2 pound sharp cheddar shredded
• 10 eggs
• 1/2 teaspoon dry mustard
• 1/2 teaspoon salt
• 3 cups 1% milk
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder\lakes

1. butter all slices of bread one side, and cover the bottom of a greased 9 by 13 lasagna pan with half of the bread, butter side up
2. spread Swiss cheese on top of the first layer of bread
3. cover Swiss cheese with layer of ham
4. cover ham with sharp cheddar cheese
5. cover of the cheddar cheese with the rest of the butter bread butter side up
6. in large bowl whisk together eggs, dry mustard, salt, pepper, onion powder and milk.
7. slowly pour the blended mixture over the entire casserole until it all soaks in
8. cover and refrigerate overnight
9. before baking mix corn flakes and melted butter in a bowl and spread over the top of the egg bake
10. bake covered in a 350 degree oven for a solid hour or until the center of the egg bake is at 165 degrees.
11. once the dish is up to temperature remove the cover 410 minutes to let the top and brown for best presentation.
12. let the egg bake rest for 10 to 15 minutes before serving to let it firm up

bread, deli ham, cheddar, eggs, dry mustard, salt, milk, salt, black pepper, onion powderlakes

Taken from cookpad.com/us/recipes/475276-omelette-sandwich-egg-bake (may not work)