Serves: 6
Total Calories: 307
1. Place half of the bread pieces in 12 x 7 1/2 x 2-inch (2-qt) glass baking dish coated with cooking spray. Sprinkle with ham and cheddar cheese. Arrange remaining bread pieces on top.
2. In medium bowl stir together eggs, milk, sage, salt and pepper. Pour over bread mixture in dish. Cover. Refrigerate for 4 to 24 hours.
3. Sprinkle with cereal. Lightly press cereal into bread mixture. Sprinkle with parmesan cheese. Bake at 325°F about 70 minutes or until knife inserted in center comes out clean. Let stand for 5 minutes. Cut into squares.
This Egg-ceptional Egg Bake recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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