Ham And Cheese Breakfast Souffle

• 18 to 20 slices white bread, crusts cut off
• 3/4 lb. sliced ham
• 2 c. grated Cheddar cheese
• 7 eggs, beaten
• 3 c. milk
• 1/2 tsp. dry mustard
• 1 stick margarine
• crushed corn flakes

1. In buttered 9 x 13-inch pan, place enough slices of bread to cover the bottom.
2. (I piece them to make sure it's all covered.) Cover the bread with ham and cheese.
3. Place remaining slices of bread over all, piecing as needed.
4. Beat eggs, milk and mustard until mustard dissolves.
5. Pour over bread.
6. Cover and refrigerate overnight.
7. Before baking, cover top with corn flakes and drizzle 1 stick melted margarine over top.
8. Bake for 1 to 1 1/2 hours in a 300u0b0 oven.
9. Will hold for additional hour at 200u0b0.
10. Serves 8 to 12.

white bread, ham, cheddar cheese, eggs, milk, dry mustard, margarine, corn flakes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=167137 (may not work)