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
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

Ingredients

  • 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.

Directions

  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.

Reviews for Farmer's Strata

AVERAGE RATING
   (22)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Oct. 10, 2014

"I prepared this delicious dish the night before and baked it before leaving for school. l will certainly make this one again. The crowd loved it."

MY REVIEW
Reviewed Sep. 24, 2014 Edited Oct. 2, 2014

"I have been making this for years after seeing it in the Taste of Home magazine. It is one of the best breakfast casseroles I have ever eaten!"

MY REVIEW
Reviewed Sep. 24, 2014

"in ONE WORD : YUMMY (My grand child's word)"

MY REVIEW
Reviewed Sep. 24, 2014

"A quick tip for this recipe is to use canned, cubed potatoes that have been well drained. (Each can is about 1 cup) For some reason, they hold their shape and the texture is perfect. Other than that, there is absolutely nothing I would do different. It is delicious. Sometimes I DO add a splash or two of Tobasco sauce, especially if I'm using pepper-jack cheese. YUMMY!!!"

MY REVIEW
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!"

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