Farmer's Strata Recipe
Farmer's Strata Recipe photo by Taste of Home

Farmer's Strata Recipe

Publisher Photo
For an inexpensive and easy-to-prepare dish, try this hearty casserole. You can assemble it ahead and bake it just before leaving for a potluck. People go back for seconds since it includes tasty basic ingredients like bacon, cheese and potatoes. —Pat Kuether, Westminster, Colorado

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TOTAL TIME: Prep: 25 min. + chilling Bake: 65 min.
MAKES:12-16 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 65 min.
MAKES: 12-16 servings


  • 1 pound sliced bacon, cut into 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 ounces) shredded cheddar cheese
  • 8 eggs
  • 3 cups milk
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ground mustard
  • Dash salt and pepper

Nutritional Facts

1 serving (1 piece) equals 276 calories, 17 g fat (8 g saturated fat), 152 mg cholesterol, 659 mg sodium, 14 g carbohydrate, 1 g fiber, 17 g protein.


  1. In a large skillet, cook bacon over medium heat until crisp; add ham and onion. Cook and stir until onion is tender; drain.
  2. In a greased 13-in. x 9-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.
  3. In a large bowl, beat the eggs; add the milk, Worcestershire sauce, mustard, salt and pepper. Pour over all. Cover and chill overnight.
  4. 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. Yield: 16 servings.
Originally published as Farmer's Strata in Taste of Home December/January 1996, p37

Nutritional Facts

1 serving (1 piece) equals 276 calories, 17 g fat (8 g saturated fat), 152 mg cholesterol, 659 mg sodium, 14 g carbohydrate, 1 g fiber, 17 g protein.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviewed Feb. 7, 2014

Followed the directions, but used center-cut bacon and doubled the potatoes. I'm thinking that the potatoes could have been 4X and maybe reduce by one slice of bread. Could also get by with just 2 cups of cheese -- but all in all, this is a darn good recipe that offers lots of possibilities with variations!

Reviewed Dec. 8, 2013

A very nice egg strata recipe. Made 72 generous adult servings for church brunch. I researched all over the net for a recipe of this size and could not find any specifically for the big steamer pans, so I share my adventure with you here. I made the equivalent of nine 9x13 pans in three 12 x 20 "hotel" steamer pans, 2.5 inches in depth. You could feed 100 with these quantites. Of course I modified it somewhat. I used 2 (two) 16 oz packages of cubed potatoes per pan, ( cook in bacon grease in the oven then cooled while preparing everything else, and cut back the bread by half to use just 15 slices per pan.) Yes I changed up the meat to use 3 lbs cubed ham ( 1 lb per pan): I bought lunch meat on sale unsliced and cubed it myself. Also used 2 lbs of bacon per pan ( cook this in the oven 375 laid out on jelly roll pans sprayed with Pam and covered loosely with foil to contain spatters.) make sure the bacon is plenty crisp! Lastly I used about 1.5 lbs sausage crumbles per pan. You could add or subtract any way you wish. I also added more egg mixture than called for just to make sure everything was submerged for the overnight soak. Instead of 24 eggs per pan I used at least 30 per pan and added only 4 cups of whole milk 1/3 cup worcheshire, 2 tablespoons dry mustard powder. I sautéed the onions til just slightly browned with some plain cooking oil. I purchased 6 lbs of cheese which I machine shredded with a cuisinart. That created mountains of shredded cheese and I apologize for not knowing how many cups that resulted in. I used half sharp cheddar and half pepper Jack. Additionally I had purchased a 60 oz bag of shredded cheddar cheese from a restaurant store and I put that cheese on top of Each Pan in the last 20 minutes of baking. After the overnight soak in a refrigerator I brought the pans to room temp for 1 1/2 hours. I then baked them in a convection oven at 325 covered for 75 minutes. I checked for doneness with a knife in the middle at least 2 times, so I suggest you do the same. Ovens can vary a lot. My times are a guideline for you, not set in stone. You cannot raise the oven temp just because you are cooking in huge pans. A regular oven could take over 2 hours to get everything cooked before the next part where the cheese melted on top. I put on the cheese topping and cooked uncovered 20 minutes more. Let sit for 15-30 minutes before serving. I cut each pan into 24 servings with 3 sections longways and 8 sections short ways. If you served something else, like hash brown casserole I'd suggest smaller servings. It is nearly impossible to find this recipe in these portions on the net. I hope this will help all of the church ladies like me who end up cooking for large groups.

Reviewed Aug. 8, 2013

We really enjoyed this make ahead dish. I used toasted wheat bread, turkey bacon, 2% milk, frozen hash browns and egg beaters.

Reviewed May. 11, 2013

This is very easy to make and the whole family loves it

Reviewed Dec. 24, 2012

I have been making this recipe for many years for a variety of occasions. People always request seconds, and then the recipe!! I have increased the potatoes as one cup got lost in the recipes size ( I usually use @2 1/2 to 3 cups). I have varied the cheese type, left out the ham, added sausage.... it is always a hit.

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