Ginger’s Breakfast Casserole 7 Eggs 3 Cups of Milk 1/2 Teaspoon Onion Salt 1/2 Teaspoon Dry Mustard 8 Slices White American Cheese 8 Slices Swiss Cheese 1 Lb Sliced Ham Loaf of Sliced Whole Wheat Bread 1 Stick of Butter 4 Cups of Corn Flakes The night before: Cut off the crust of the bread slices. In a 9x12 baking dish place one layer of bread on the bottom. Using half of the total, add a layer of ham to the bread slices. Place one layer of American cheese over ham. Repeat with another layer of bread, ham, and cheese (this time using the Swiss). Mix milk, eggs, onion salt, dry mustard and pour over the whole dish. Cover and refrigerate overnight. Day of serving: Pre-heat oven to 350oF. Toss the corn flakes with the melted butter and spread over the casserole. Bake in the oven for about 40 minutes. Reduce temperature to 300 degrees and cook for an additional 20 minutes. If the flakes begin to burn, cover with aluminum foil. Serve warm. Silver Caterers Recipe Cards – Ginger’s Breakfast Casserole