Try the dijon mustard version for adults, but you might make them with plain butter or margarine only, for the kids. This recipe makes 6 breakfast sandwiches.
- soft butter or margarine (1 tbsp per sandwich) OR 1/2 tbsp butter and 1/2 tbsp dijon mustard per sandwich
- 12 slices bread
- 6 oz smoked ham, chicken or turkey (or substitute sliced portobello mushrooms)
- 6 oz cheese slices (e.g. cheddar, swiss or provolone) (If you do not want to use meat or mushrooms, double the cheese)
- 1 thinly sliced tomato
- 3 beaten eggs
- 1/4 cup milk
- pinch of pepper
Spread butter or margarine (or mustard) on one side of six slices of bread. Top each buttered slice of bread with one slice of meat, cheese, and tomato. Spread butter or margarine on one side of the remaining bread slices, placing the slices on top of the sandwich fillings, buttered side UP.
Grease an 11 x 7 inch baking dish. Place the sandwiches, buttered side DOWN, in the dish, overlapping them to fit.
Beat together eggs, milk and pepper. Pour over sandwiches in the baking dish. Cover and refrigerate overnight.
In the morning, preheat oven to 375 degrees F. Bake the sandwiches about 30 minutes or until crisp and golden.
