No time for breakfast tomorrow with all the Thanksgiving baking? No problem! Toss this casserole in the fridge tonight - it will be ready to bake in the morning and will start your feas...
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 faster...it 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,
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 pan...so 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 CasseroleServings: 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
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 southern style hash browns
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 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.