Overnight Omelet Sandwich (4 servings) 8 slices white bread - crust removed 4 slices American cheese 4 slices ham - sliced in 1-inch strips 3 large eggs 1 and 1/2 cups milk 1/2 cup corn flakes cereal - crushed 1 Tablespoon butter - melted 1/4 teaspoon salt 1/4 teaspoon dry mustard Prepare a 13 x 9-inch casserole dish with a light coating of cooking spray. Line dish with bread slices - trim to fit. Top the first bread layer with cheese, followed by ham and top off with remaining bread. Set aside. In a medium bowl, beat the eggs with the milk, salt, and dry mustard. Pour the mixture over the ingredients in the casserole dish. Cover and let stand overnight in refrigerator - at least for 6 hours. In the morning, remove casserole from the refrigerator and let it stand for 30 minutes. Preheat oven to 350 degrees. Sprinkle crushed cornflakes over the casserole and drizzle melted butter over entire casserole. Bake for 45 to 50 minutes. Let cool slightly before cutting. Serve warm. This should be served at every restaurant in America. Around our house, it's as common as donuts and cereal. It's a pleasure to wake up to the smell of it cooking. Mr Breakfast would like to thank MooCow for this recipe. Recipe number 1265. Submitted 6/17/2004.