| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Sliced bacon, cut into 1/2 inch pieces |
| 2 | c | Chopped fully cooked ham |
| 1 | sm | Onion, chopped |
| 10 | sl | White bread, cubed |
| 1 | c | Cubed cooked potatoes |
| 3 | c | (12 ounces) shredded cheddar cheese |
| 8 | Eggs | |
| 3 | c | Milk |
| 1 | tb | Worcestershire sauce |
| 1 | ts | Dry mustart |
| 1 | pn | Salt and pepper |
INSTRUCTIONS
There is one here from Taste of Home (Dec/Jan 96) that a friend of mine made when she had quite a few guests for a sleep-over and she said everyone just loved it. In a skillet, cook bacon until crisp; add ham and onion. Cook and stir until onion is tender; drain. In a greased 13 x 9 x 2 inch baking dish, 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 the eggs; add milk, Worcestershire sauce, mustard, salt and pepper. Pour over all. Cover and chill overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 325 for 65-70 minutes or until a knife inserted near center comes out clean. Yield: 12-16 servings. Posted to TNT - Prodigy's Recipe Exchange Newsletter by theshack@niagara.com on Mar 27, 1997
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”