Farmer's Casserole

5 from 1 vote

This farmers casserole is a hearty breakfast bake made with hash browns, eggs, cheese, and meat, and it’s easy to customize with your favorite add-ins.

Prep Time15

Cook Time1

Total Time1 15

Course: Breakfast, brunch

Cuisine: American

Keyword: breakfast, breakfast bake, breakfast casserole, easy breakfast casserole, Farmer's Breakfast Casserole, Farmer's Breakfast Casserole Recipe, Farmer's Casserole, Farmer's Casserole Recipe

Servings: servings

Author: Alyssa Rivers

Equipment

1 2 or 3-quart baking dish

Ingredients

3 cups frozen shredded hash browns
1 cup shredded pepper jack cheese
1 cup diced ham
⅓ cup sliced green onions
4 large eggs
1 (12-ounce) can evaporated milk
¼ teaspoon salt
¼ teaspoon ground black pepper

Instructions

Preheat the oven to 350 degrees Fahrenheit. Spray a 2 or 3-quart baking dish with nonstick cooking spray.
Spread 3 cups frozen shredded hash browns evenly in the bottom of the baking dish, then top with 1 cup shredded pepper jack cheese, 1 cup diced ham, and ⅓ cup sliced green onions.
Whisk together 4 large eggs, 1 (12-ounce) can evaporated milk, ¼ teaspoon salt, and ¼ teaspoon ground black pepper in a medium bowl, then pour over the potato mixture.
Bake uncovered for 45-50 minutes, until a knife comes out clean from the center. Let stand for 5 minutes before serving.

Notes

Storage and Make-Ahead Instructions

Fridge: Store leftovers in an airtight container for up to 5 days. Reheat in the microwave or oven at 350°F until the center reaches 165°F.
Freezer Meal: Assemble in a freezer-safe dish, wrap tightly, and freeze for up to 3 months. Thaw in the fridge for 24 hours, then bake as directed until the center reaches 165°F.
Make Ahead: Assemble up to 24 hours in advance and refrigerate. Add 10-15 minutes to the baking time if baking straight from the fridge.

Nutrition

QR code

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