Beach House Breakfast Lasagna

This is not my recipe at all- I always wonder if I should post things that I make if I have nothing to do with their origins. :) But I was saying on facebook how good it was and some people asked for the recipe, so I am posting it. It's Jennifer Cinquepalmi's, from her gluten free cookbook that I pink puffy heart....

• 16 thin slices bread (I used Pamela's bread mix in the bread machine, but obviously if you don't have those issues you can do this much more easily. It called for day-old bread, but mine was hot and straight from the machine and it did fine.)
• 1 lb ham, cut into bite-size pieces
• 16 slices Swiss cheese
• 16 slices American cheese (I used 10 swiss and about 15 cheddar. You just really can't go wrong with cheese though.)

Make 2 layers of these things just like you were making lasagna in a 13 x 9.

Then mix:

• 8 eggs
• 2 cups milk
• 1/2 tsp onion salt
• 3/4 tsp dry mustard (I couldn't find mine so I put a big shot of French's in there. Yum.)

I also added a bunch of chopped onion because I am of the opinion that most everything tastes better with onion in it. But that's just me.

Pour the wet mixture all over the dry stuff and stick it in the fridge awhile, preferably overnight. In the morning, take it out and let it sit out up to 2 hours to get to room temperature, then bake for about 30 minutes at 350 till brown and bubbly.

It is very, very delicious. My kids both ate 2 plates. I will say, though, that most of the daycare kids thought it was weird. :)

Buttercream Frosting

Everyone thinks that this is my recipe and that I am fabulous for creating such greatness. But no. It is not mine. It is Betty's. Regardless, you should use it because this frosting is far superior to the stuff you buy in the store and it's super easy to make.

3 Cups powdered sugar
1/3 Cup stick butter, softened
1 1/2 tsp vanilla
1 to 2 TBS milk

Mix sugar and butter. Add vanilla and milk, and food coloring if you like. Beat well.

Frosts a 9X13 or fills and frosts one 8 or 9 inch two layer cake.