Farm Breakfast Casserole

Breakfast ingredients like bacon, cheese and hash browns make this tasty casserole Servings: 6 1 loaf Rhodes™ Bread Dough, baked and cooled 1 pound sliced bacon, diced 1 small yellow onion, chopped 2 1/2 cups chopped fully cooked ham 1 1/2 cups frozen southern style hash browns 3 cups shredded cheddar cheese 8 large eggs 3 cups milk 1 tablespoon Worcestershire sauce 1 teaspoon ground mustard 1/4 teaspoon salt 1/4 teaspoon pepper Slice and cube baked bread. Set aside. In a skillet, cook bacon until crisp; add onion. Cook and stir until onion is tender; drain and add ham. In a sprayed 9x13-inch pan, layer half the bread cubes, potatoes and cheese. Top with all of the bacon mixture. Repeat layers of bread, potatoes and cheese. In a bowl, beat eggs; add milk, Worcestershire sauce, mustard, salt and pepper. Pour over all. Cover and refrigerate overnight or at least 4 hours. Remove from refrigerator 30 minutes before baking. Remove covering and bake at 325°F 65-70 minutes or until a knife inserted near the center comes out clean. Cover with foil last 15-20 minutes of baking, if necessary, to prevent over browning.