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Farm Breakfast Casserole

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

Skill: Intermediate Prep Time: 15 Bake Time: 15-20 Servings: 6


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.