“Oklahoma Sunrise” Breakfast Casserole

By Doug Sauter

  • 16 slices of bread, crusts removed
  • slices of back bacon or ham (desired amount)
  • cheddar cheese, shredded (desired amount)
  • 6 eggs
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp dry mustard
  • 1/4 cup onion, minced
  • 1/4 cup green pepper, chopped
  • 1 to 2 tsp Worcestershire sauce
  • 3 cups milk
  • dash of Tabasco sauce
  • 1/4 lb butter
  • cornflakes, crushed (desired amount)

In a buttered 9″ x 13″ glass baking dish, put 8 slices of bread, covering dish entirely. Cover bread with ham, then shredded cheese, then remaining bread. Beat eggs with the next 8 ingredients. Pour over bread, cover and let stand in refrigerator overnight. In the morning, melt butter and pour over top. Sprinkle with cereal. Bake at 350°F, uncovered, for 1 hour. Let sit for 10 minutes before serving. Serve with fresh fruit, and cinnamon rolls.

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