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BRUNCH PUFF

Makes 8 servings

6 slices bacon
1 onion, sliced (3 1/2" diameter)
12 slices white bread
1 can (15 oz) Castleberry's Corned Beef Hash
4 ounces Swiss cheese, shredded
8 eggs
1 quart milk
1 1/2 teaspoons salt
1/4 teaspoon pepper
paprika

Cook bacon until crisp. Drain on absorbent paper. Cook onion in a small amount of water until soft. Trim crusts from bread, arrange 6 slices across bottom of a greased 9 x 13 inch pan. Layer the bacon, crumbled; the can of corned beef hash, crumbled; the onions and the cheese. Cut remaining bread slices diagonally and place over layered ingredients. Combine eggs, milk, salt, pepper; pour egg mixture evenly over bread. Sprinkle with paprika. Bake immediately or cover and refrigerate for up to 24 hrs. Bake in moderate oven (350 degrees) 45-50 minutes, until set and puffed. Allow to stand 10 minutes before cutting.