Amish Country Breakfast

Recipe for Amish Country Breakfast
taken from the “Amish Cooking Class Cookbook”
by Wanda E. Brunstetter

                                                                     Base
14 slices whole wheat bread                                          1 pound cheddar cheese
2 1/2 cups cubed ham                                                       3 cups milk
1 pound mozzarella cheese, shredded                          6 eggs

Grease 9 x 13 inch baking pan and layer half the bread, ham, and cheeses.  Repeat layers.  Beat eggs in mixing bowl, add milk, and pour over layers in pan.  Refrigerate overnight.

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Next morning, preheat oven to 375°. Mix butter and cornflakes.  Spread mixture over other ingredients in pan.  Cover loosely with foil and bake 45 minutes.

amish breakfast casserole

My Note: This is a delicious, hearty breakfast with simple ingredients.  It will feed a small family and depending on how many 13 x 9 pans you make, will also feed a large crowd.  It tastes good right out of the oven and leftovers taste great when reheated.

See “Amish Cooking Class Cookbook” review here.

I received a complimentary copy of “Amish Cooking Class Cookbook from Shiloh Run through NetGalley. Opinions expressed in this review are completely my own.

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