This is really good.... it makes a ton though. So if you are only feeding a few people you probably want to cut the recipe in half and put it in an 8x8 inch pan. :) Tanner and I usually eat this for dinner then have the left-overs for breakfast. They are good as left-overs too.
1 Lb sliced bacon, cut into 1/2 inch pieces
1 small onion chopped
8-10 slices white or french bread, cubed
1 cup hash browns (I just use the frozen cubed ones)
3 cups shredded cheddar cheese (12oz)
3 cups milk
1/4 cup fresh chives
1 Tablespoon Worcestershire Sauce
1 teaspoon dry mustard
sea salt & pepper
In a skillet, cook bacon until done. Remove from skillet, leaving drippings in pan. Add onion to fat. Cook and stir until onion is tender, drain grease. Combine bacon and onion in a bowl. In a greased 9x13 inch pan layer half the bread cubes, hash browns, and cheese. Top with the entire bacon mixture. Repeat with another layer of bread potatoes, and cheese. Beat eggs; Add milk, worcestershire, chives, mustard, salt and pepper. Pour over bread. Let sit for at least 30 min.* Bake uncovered @ 325 for 65-70 minutes or until a knife inserted near the center comes out clean.
*You can also prepare the night before and leave in the fridge overnight.