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

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4.5 22 27
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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 large eggs
  • 3 cups milk
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ground mustard
  • Dash salt and pepper

Nutritional Facts

276 calories: 1 piece, 17g fat (8g saturated fat), 152mg cholesterol, 659mg sodium, 14g carbohydrate (3g sugars, 1g fiber), 17g 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 13x9-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. Preheat oven to 325°. Bake, uncovered, 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


Reviews for Farmer's Strata

AVERAGE RATING
(27)
RATING DISTRIBUTION
5 Star
 (22)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
JGa2595176
Reviewed Apr. 6, 2016

"Solid recipe, tasty and easy to prepare. Would make again, although, next time would jazz it up a bit more with more spices and perhaps a meat with more heat (chorizo, spicy bulk sausage, etc.) Family all enjoyed as written though."

MY REVIEW
Bonito
Reviewed Jul. 11, 2015

"OMG this was a huge success at our church brunch - had to give out the recipe 4 times."

MY REVIEW
rena 55
Reviewed Jun. 19, 2015

"Strata's are so easy and fun to make. This is a great recipe with all the good stuff to make it hardy and tasty. You can change up the meats, leave out the potatoes or make it just as listed."

MY REVIEW
gaylene2
Reviewed Dec. 5, 2014

"You've got to plan ahead for this one, but it's worth the effort. It's a good way to use left over ham or bacon We use it for special occasions.."

MY REVIEW
Unaka
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
217 3439168
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
menana41
Reviewed Sep. 24, 2014

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

MY REVIEW
DebHoldridge
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
Pup'mom
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!"

MY REVIEW
Charlevoix1
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."

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