Breakfast Lasagna or is it Baked Monte Christo?

Breakfast Lasagna or is it Baked Monte Christo?

by Laurie Pedrick
(Sparks, NV USA)

All of these measurements are approximate - I've been making this for so long I could do it in my sleep!

This can be tailored to whatever size pan (and how many folks are having breakfast!) you can fit into the fridge as it is prepared the night before.

One loaf inexpensive white bread
One Dozen eggs
1/4 cup milk
1/2 pound deli ham sandwich sliced
1/2 pound swiss or cheddar cheese sandwich sliced

In a 9x12 cake pan, butter bottom and sides
Beat eggs with milk salt and pepper if you wish
Butter both sides of the bread lightly. You can cut off the crust if you wish.

Put down one layer of bread, cheese and ham and repeat until your pan is full. Last thing on should be a layer of cheese.
Take your beaten eggs and pour over the top of your layers, seal with plastic wrap and refrigerate overnight. The bread will soak up the egg mixture.

When you get yourself out of bed in the morning, warm your oven to 350 degrees. Place the Breakfast Lasagna into the warmed oven and cook for about an hour.

What is great about this meal is you adjust it for your needs, and the left-overs are great too!

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