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Farm Breakfast Casserole |
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Serves: 6 Print this RecipeServing: 1/6 serving 1 loaf Rhodes Bread Dough, baked and cooled 1 pound sliced bacon, diced 1 small yellow onion, chopped 2 1/2 cups chopped fully cooked ham 1 1/2 cups frozen shredded hash brown potatoes 3 cups shredded Cheddar cheese 8 large eggs 3 cups milk 1 tablespoon Worcestershire sauce 1 teaspoon ground mustard 1/4 teaspoon salt 1/4 teaspoon pepper Slice and cube baked bread. Set aside. In a skillet, cook bacon until crisp; add onion. Cook and stir until onion is tender; drain and add ham. In a sprayed 9 x 13-inch pan, layer half the bread cubes, potatoes and cheese. Top with all of the bacon mixture. Repeat layers of bread, potatoes and cheese. In a bowl, beat eggs; add milk, Worcestershire sauce, mustard, salt and pepper. Pour over all. Cover and refrigerate overnight or at least 4 hours. Remove from refrigerator 30 minutes before baking. Remove covering and bake at 325°F for 65-70 minutes or until a knife inserted near the center comes out clean. Cover with foil last 15-20 minutes of baking, if necessary, to prevent over browning. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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