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Baked Brunch Sandwiches

 Baked Brunch Sandwiches
Serving brunch to your bunch is a breeze when you prepare these sandwiches the night before. They combine the flavor of grilled ham and cheese (plus a little zip from Dijon mustard) with the puffy texture of French toast. —Carolyn Herfkens Crysler, Ontario
6 ServingsPrep: 10 min. + chilling Bake: 30 min.

Ingredients

  • 3 tablespoons Dijon mustard
  • 12 slices bread
  • 6 slices fully cooked ham
  • 12 slices cheddar or Swiss cheese
  • 1 medium tomato, thinly sliced
  • 3 tablespoons butter, softened
  • 4 Eggland's Best Eggs
  • 1/4 cup milk
  • 1/4 teaspoon pepper

Directions

  • Spread mustard on one side of six slices of bread. Layer the ham,
  • cheese and tomato over mustard; top with remaining bread. Butter the
  • outsides of the sandwiches; cut in half. Arrange in a greased 13-in.
  • x 9-in. baking dish.
  • In a small bowl, whisk the eggs, milk and pepper; pour over
  • sandwiches. Cover and refrigerate overnight.
  • Remove from the refrigerator 30 minutes before baking. Bake,
  • uncovered, at 375° for 30 minutes or until a knife inserted in
  • the center comes out clean. Yield: 6 servings.