Farm Breakfast Casserole

Helen From justhelen.typepad Wed, Nov 23 2011


Thanksgiving is the killer-of-all-killer, stuck in the kitchen day.  There have been years when we only had to participate and bring a side-dish or two, but lately we have been on our own...which means a really long day in the kitchen.  It puts a serious crimp in my wanting to cook a good breakfast when I have so much to do to prepare the Thanksgiving meal...cold cereal is definitely the answer. When I found out that I was going to be one of the guest bloggers on the Rhodes Bake N Serv Blog, and it would post the day before Thanksgiving, I started scouring the Home Baked Family Favorites cookbook for a recipe that would be suited for the holiday. When I came upon the Farm Breakfast Casserole recipe, I knew it was the one I would choose! A recipe that can be prepared the night before and baked in the morning...perfect!  I can have my breakfast and prepare turkey, too!


Farm Breakfast Casserole

1 Loaf Rhodes Bread Dough, baked and cooled

1 pound sliced bacon, diced - I used a small box of pre-cooked bacon, cut up

1 small yellow onion, chopped - I used 1 medium red onion

2 1/2 cups chopped fully cooked ham - I used a little more because I was shy on the bacon

1 1/2 cups frozen southern-style hash browns

3 cups shredded cheddar cheese - I had shredded cheddar jack, so I used that

8 large eggs

3 cups milk - I only had 2 cups of milk, but I had some half and half, so I finished off the liquid with that

1 Tablespoon Worcestershire sauce

1 teaspoon ground dry mustard

1/4 teaspoon salt

1/4 teaspoon pepper




Spray a loaf pan with a non-stick vegetable spray.  Place frozen bread into the pan. 




I am certainly a last minute girl, and working with frozen bread is not a particularly quick task.  But I learned this very cool trick from the back of the bag of Rhodes Frozen Bread Dough. 

Put about 2 quarts of water in a pan to boil.  Heat the oven to 200 degrees and then turn the oven off.  Pour the boiling water into a 9 X 13 casserole pan; put on the lower shelf in the oven.  Place the loaf pan with bread on the center rack of the oven, uncovered.  The steam from the boiling water helps to make the bread rise still took about 3 1/2 hours, but quicker than the 6 to 8 hours.  I'll have to remember this for other recipes!




When the bread is about 1" above the top of the pan, it is time to bake.  Remove the pan of water, leave the bread in the oven, and turn the oven on to 350 degrees.  Bake for 15 to 20 minutes or until the bread is a golden brown. 




Let cool for a few minutes, then remove bread from the pan and let cool on a rack.

Slice and cube the baked bread; set aside. 




Next, cut up the sliced bacon. 




I thought I had some raw bacon in the frig before I left for the weekend, but when I was looking for it, it was no where to be found!  Luckily, I had some pre-cooked bacon on my shelf, but it was a small package.  (I will make up for it with extra ham!)  

Add the onions. 




It didn't seem to have any drippings when I warmed it in the pan, so I added just a little olive oil to help cook the onions until they are tender.  

Next, add the cubed ham. 




Can I just say that it is smelling really good at my house?

In a sprayed 9 X 13 pan (or equivalent sized casserole), layer half the bread cubes,




the potatoes,




and cheese. 




Top with all of the meat and onion mixture.




Repeat the layers of bread, potatoes and cheese on top. 




In medium mixing bowl, beat the eggs; add milk (and/or half and half), Worcestershire sauce, dry mustard, salt and pepper.




Pour the egg mixture over the bread layers. If your casserole dish is very full (like mine!), pour carefully so it doesn't overflow. 




Cover and refrigerate overnight or at least 4 hours. 

Remove from the refrigerator about 30 minutes before baking.  Remove the plastic wrap and bake at 325 degrees for 65 - 70 minutes or until a knife inserted near the center comes out clean.  Cover with foil the last 15 - 20 minutes of baking, if necessary, to prevent over browning.  I didn't exactly use as big a casserole dish as I should have...I wanted it to look fancier than my 9 X 13 I think mine was a little thicker in the middle.  I ended up cooking it about 30 minutes longer than the recipe called for, but the knife wasn't coming out clean.  It was covered with foil and it didn't get over brown.


This was so yummy that I think I might just have to repeat this...very soon!  When I got done making this recipe, I was thinking that it might be really yummy to use up some of that leftover turkey instead of the ham and maybe more jack cheese than cheddar...maybe a little swiss would be nice.  I like to mix things up sometimes.  I will let you know how my alterations turn out! 


Farm Breakfast Casserole

Servings: 6 Skills: Intermediate Prep Time: 15 min (not including thaw time) Bake Time: 15-20 min

Breakfast ingredients like bacon, cheese and hash browns make this tasty casserole a family favorite.

Farm Breakfast Casserole
5.0 / 5  (2 votes, 14 reviews )


  1. 1 loaf Rhodes™ Bread Dough, baked and cooled

  2. 1 pound sliced bacon, diced

  3. 1 small yellow onion, chopped

  4. 2 1/2 cups chopped fully cooked ham

  5. 1 1/2 cups frozen southern style hash browns

  6. 3 cups shredded cheddar cheese

  7. 8 large eggs

  8. 3 cups milk

  9. 1 tablespoon Worcestershire sauce

  10. 1 teaspoon ground mustard

  11. 1/4 teaspoon salt

  12. 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 9x13-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 egg mixture over bread layers.

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.


As a busy mother of six almost grown children, I have always loved to create things. Whether in the kitchen or in my workroom, I always have a project in progress. When I finally decided to jump on the blogging bandwagon, I was immediately hooked. Two years later, I can’t remember when blogging wasn’t part of my weekly schedule. Now I love sharing craft ideas, recipes (old and new) and my thoughts and adventures with anyone that cares to stop by and read all about it at Just Helen. It makes my kids happy when they come home and the aroma of something yummy greets them at the door. They are great guinea pigs, especially when it has Rhodes in the ingredients list!

Posted in Helen

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Megan said on Nov 23, 2011 Reply
This dish looks absolutely delicious! I love breakfast anytime of the day. I like how this one can be prepared the night before. I will be trying out this recipe very soon!
Alice said on Nov 23, 2011 Reply
Ok, just commented on your blog asking for your recipe and then clicked here to look at Rhodes. I found the recipe :) And now I know that there's a lot of great recipes to be found on this blog!
Amy said on Nov 23, 2011 Reply
That looks really, really yummy and easy to make! Thanks for sharing, I'll have to try it!
Liz said on Nov 23, 2011 Reply
This looks fantastic!! I like the idea of having it prepared early. I usually prepare dinner in the morning since I work late and I LOVE breakfast for dinner!
Jill said on Nov 23, 2011 Reply
I am always looking for new breakfast ideas, and this looks delicious! Thanks for sharing!
Linn said on Nov 23, 2011 Reply
This looks fabulous and I can't wait to try it! Thanks Helen!
Corbin said on Nov 24, 2011 Reply
Scrummy! This looks amazing. I'm going to petition for this for Christmas breakfast.
Nanette said on Nov 24, 2011 Reply
Looks delicious. Can't wait to try it.
Jordan said on Nov 25, 2011 Reply
Yummy! I will be trying this soon, thanks for the Recipe.
Christie said on Nov 25, 2011 Reply
This looks absolutely delicious and I can't wait to try it. I even like the idea of mixing up the meats and/or cheeses. Maybe this will have to become a new Thanksgiving day tradtion.
Joydelee said on Nov 26, 2011 Reply
Looks Yummy! Thanks for sharing a great and easy recipe.
Eva said on Nov 28, 2011 Reply
Look really good. I can see using it several times this holiday season and any other busy time.
Deb said on Nov 28, 2011 Reply
I'm a huge fan of breakfast anytime of the day. My kids would love this for dinner! Looks so yummy! I love how easy Rhodes makes it for me to look like a good cook!

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