Farm Breakfast Casserole

Serves: 6
Total Calories: 805


1 loaf Rhodes Bread Dough , baked and cooled
1 pound sliced bacon, diced
8 ounces small yellow onions (one 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.

Nutritional Facts:

Serves: 6
Total Calories: 805
Calories from Fat: 342

This Farm Breakfast Casserole recipe is from the Cook'n with Rhodes Cookbook. Download this Cookbook today.

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