Farmers casserole 

A substantial breakfast is a great way to start the day, but it’s not so great if you have to get out of bed early to prepare it. I adore breakfast bakes like this one since they are easy to prepare ahead of time, take the dish out of the refrigerator in the morning, and bake it till it’s hot and ready to eat without requiring any early morning work. This particular bake is especially great because it has so many of your favorite breakfast ingredients, and since it only requires five minutes of prep work, you can choose to make it ahead of time or just toss it together immediately before baking. Not only is it really tasty, filling, and cheesy, but it’s also really simple!

Ingredients for casserole:

• 6 cups frozen shredded hash brown potatoes
• 2 cups Monterey Jack cheese, grated
• 2 cups ham, diced
• 1/2 cup green onions, chopped
• 8 large eggs, beaten
• 2 (12 oz) cans evaporated milk
• 1/2 teaspoon garlic salt
• 1/4 teaspoon freshly ground black pepper

Directions for casserole:

Getting Ready Preheat the oven to 350°F when you’re ready to bake. Put potatoes in the bottom of a baking dish that measures 9 by 13 inches. Add cheese, ham, and green onion on top. Add eggs, evaporated milk, garlic powder, salt, and pepper to a large mixing bowl. Over the contents in the baking dish, pour equally. If preferred, cover and chill for up to overnight. When baking from cold, let it uncovered and bake for around one hour and thirty minutes. Bake for one hour and fifteen minutes if you don’t chill it first.