Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Sliced bacon, cut 1/2 inch pieces |
| 2 cups | Chopped fully cooked ham |
| 1 small | Onion, chopped |
| 10 slices | White bread, cubed |
| 1 cup | Cubed cooked potatoes |
| 3 cups | (12 oz) shredded cheddar cheese |
| 8 \N | Eggs |
| 3 cups | Milk |
| 1 tablespoon | Worcestershire sauce |
| 1 teaspoon | Dry mustard |
| 1 pinch | Salt and pepper |
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@...> on Jan 20, 1997.