Farmer's Strata Recipe

4.5 23 28
Farmer's Strata Recipe
Farmer's Strata Recipe photo by Taste of Home
Publisher Photo

Farmer's Strata Recipe

Read Reviews
4.5 23 28
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
Featured In: Top 10 Brunch Recipes
MAKES:
12-16 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 65 min.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 65 min.

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

Directions

In a large skillet, cook bacon over medium heat until crisp; add ham and onion. Cook and stir until onion is tender; drain.
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.
In a large bowl, beat the eggs; add the milk, Worcestershire sauce, mustard, salt and pepper. Pour over all. Cover and chill overnight.
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

Nutritional Facts

1 piece: 276 calories, 17g fat (8g saturated fat), 152mg cholesterol, 659mg sodium, 14g carbohydrate (3g sugars, 1g fiber), 17g protein.

  • 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
  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

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I_Fortuna User ID: 8342880 259568
Reviewed Jan. 12, 2017

"I think this is best with stale or oven baked bread slices so that it is the consistency of croutons. Good cheese is a must. Monterey Jack melts well or Guyere and Longhorn is good too. I love this recipe and as long as it is seasoned properly it is a star. More than a dash of salt and pepper are needed for the flavors to be enhanced. : )"

MY REVIEW
JGa2595176 User ID: 496732 246703
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 User ID: 1630276 229369
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 User ID: 1935799 228209
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 User ID: 3368539 214073
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 User ID: 1161606 13302
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 User ID: 5305367 8299
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 User ID: 7119992 12771
Reviewed Sep. 24, 2014

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

MY REVIEW
DebHoldridge User ID: 1626366 9475
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 User ID: 4288139 9269
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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