| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breakfast &, Brunch | 12 | Servings | |
INGREDIENTS
| 1 | lb | Sliced bacon, cut 1/2 inch |
| pieces | ||
| 2 | c | Chopped fully cooked ham |
| 1 | Onion, chopped | |
| 10 | White bread, cubed | |
| 1 | c | Cubed cooked potatoes |
| 3 | c | 12 oz shredded cheddar |
| cheese | ||
| 8 | Eggs | |
| 3 | c | Milk |
| 1 | T | Worcestershire sauce |
| 1 | t | Dry mustard |
| 1 | pn | Salt and pepper |
INSTRUCTIONS
In a skillet, cook bacon until crisp; add ham and onion. Cook and stir until onion is tender; drain. In a greased 13-in x 9-in x 2-in 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 the center comes out clean. Recipe by: Pat Kuether (ToH Dec/Jan 96) Posted to EAT-L Digest 17 Jan 97 by Sean Coate <swcoate@PEGANET.COM> on Jan 20, 1997.
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