Amish Breakfast Bake is not only for breakfast. At least not in our house as we love to enjoy most breakfasts for dinner as well.
This breakfast bake has layers of bread, ham, cheese and once the egg mixture is poured over, the dish turns into an absolutely wonderful, flavorful breakfast and no one even notice the bread.
Soon as the egg mixture and the cheese combined, it melted into the bread, leaving a texture more like a fluffy omelette.
We are in our last month of Winter here in South-Africa and, I have to admit, this Winter really got to me… Could be an age thing, but I’d rather blame it on the worldwide strange weather phenomena we see all over.
What I like most of this Amish Breakfast Bake is that it requires the minimum (time wise) prepping. By the time the oven has reached the correct temperature, the dish is ready to go into the oven and I can either get back in bed for a few more minutes or back under my blanket, depending whether I make it for breakfast or dinner.
A simple salad or two on the side is all that’s needed for dinner and for breakfast I usually serve a muesli-yogurt bowl along with this.
The original recipe called for Corn Flakes as a topping, but I only had Rice Krispies in the pantry the first time I baked this, and have since only used Rice Krispies.