Christmas Morning Wife Saver Recipe

Savor the Christmas Morning Wife Saver Recipe, a delightful layered breakfast casserole perfect for festive mornings.

Ingredients

• 10 slices bread
• 12 slices ham thinly sliced (I used black forest)
• 2 cups cheddar cheese sharp, grated
• 6 large eggs
• ½ teaspoon black pepper ground
• 1 teaspoon dry mustard
• ¼ cup chives chopped
• 2 teaspoons Worcestershire sauce
• 1 teaspoon hot sauce
• 3 cups whole milk
• ½ cup butter melted
• 1 cup corn flakes cereal crushed

Instructions

Step 1: Prepare the Baking Dish

Butter a 9x13 inch baking dish thoroughly or give it a light coat of spray oil so nothing sticks and cleanup is easy. Take a moment to rub the butter into the corners with a pastry brush or your fingers so the bottom and sides glisten slightly; this preps a smooth, slippery surface that will release the casserole effortlessly once it's baked.

Step 2: Layer the Base

Cut and arrange five slices of bread to form a firm base that covers the bottom of the dish — trim or overlap as needed so there are no gaping holes. Spread the thinly sliced Black Forest ham across the bread in an even layer so pink ribbons peek through, then scatter a generous mound of sharp grated cheddar to blanket the ham. Top with the remaining five slices of bread, tucking the edges so the whole surface is covered and the layers feel evenly distributed and snug inside the baking dish.

Step 3: Whisk and Pour

In a large matte grey ceramic bowl, whisk together six large eggs with half a teaspoon of freshly ground black pepper, one teaspoon of dry mustard, two teaspoons of Worcestershire sauce, a teaspoon of hot sauce, and the chopped chives. Take your time to break up the eggs and emulsify the sauces so the mixture turns glossy and pale yellow, the chives suspended as delicate flecks throughout.

Step 4: Refrigerate

Pour three cups of whole milk into the whisked egg mixture and continue whisking until completely smooth and slightly frothy, then evenly pour this custardy liquid over the layered bread so each slice begins to sponge up the glossy, savory batter. Cover the assembled dish tightly with a sheet of aluminum foil and place it in the refrigerator overnight so the bread fully hydrates and the flavors meld into a soft, custardy loaf.

Step 5: Ready to Bake

The next morning preheat the oven to 350°F. Remove the chilled casserole from the fridge, lift the foil, and evenly drizzle half a cup of melted butter across the soaked surface so it beads and runs into the nooks. Sprinkle one cup of crushed corn flakes over the top in a thin, even layer to add a crisp, golden crunch that will toast beautifully in the oven.

Step 6: Bake the Casserole

Place the dish in a preheated oven and bake for about an hour, watching for a deeply golden-brown, crackly top and a set, custardy interior. When it comes out the top should be bubbling and the corn flake crust toasted to a warm amber; allow the casserole to rest for ten minutes so it firms up enough to slice cleanly.

Notes

• Allow the casserole to refrigerate overnight for the best texture.
• If your bread slices are small, you might need more to cover the dish.
• Adjust spices like hot sauce for personal heat preference.