Shelly's Recipe

FARMERS BREAKFAST CASSEROLE II

Category: Breakfast Casseroles

1 loaf bread Dough, cut into cubes
1 lb sliced bacon, diced
1 small yellow onion, chopped
2 1/2 cups chopped fully cooked ham
1 1/2 cups frozen southern style hash browns
3 cups shredded cheddar or Monterey jack cheese
8 large eggs
3 cups milk
1 tbsp Worcestershire sauce
1 tsp ground mustard
1/4 tsp salt and pepper

In a skillet, cook bacon until crisp; add onion. Cook and stir until onion is tender; drain and add ham.

In a sprayed 13x9 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 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.