Omelet Sandwich
1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

16 slices white bread, crust removed
8 slices American cheese
8 slices ham, sliced in 1-inch strips
6 eggs, beaten
1/2 teaspoon salt
3 cups milk
1/2 teaspoon dry mustard
1 cup corn flakes, crushed (in morning)
2 Tablespoons butter, melted (in morning)

Coat two 13 x 9 x 2-inch casserole pans with a non-stick spray. Line dish with bread slices, cut to fit. Arrange cheese, ham, and remaining bread (should be stacked like a sandwich). Set aside. Combine eggs, milk, salt, and dry mustard. Mix well. Pour mixture over bread. Cover and let stand overnight in refrigerator. In the morning, remove from refrigerator and let stand for 30 minutes. Sprinkle with crushed corn flakes. Drizzle with butter. Pre-heat oven to 350 degrees Fahrenheit. Bake for 45 to 50 minutes. Let stand for five minutes before cutting. Serves: 10 (2 casseroles).