| 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 |
sm |
Onion, chopped |
| 10 |
sl |
White bread, cubed |
| 1 |
c |
Cubed cooked potatoes |
| 3 |
c |
(12 oz) shredded cheddar cheese |
| 8 |
|
Eggs |
| 3 |
c |
Milk |
| 1 |
tb |
Worcestershire sauce |
| 1 |
ts |
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.
A Message from our Provider:
“Many folks want to serve God, but only as advisers”