Farmer's Strata

Farmer’s Strata

What I like about making a strata - it’s economical, filling and delicious. Easy to make-ahead and easily uses leftovers. Breakfast, brunch, lunch or dinner - a comfort food for all to enjoy.

I steam taters and keep them in the fridge for making different things - including strata. Leftover ham or ham steak works well. Sometimes I leave the bacon out - sometimes I add sausage.

Use your imagination.

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


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.