Farmer’s Casserole
Y’all, this Farmer’s Casserole recipe is one of my absolute favorites and has become a staple breakfast in my household over the years. This cheesy, eggy bake is perfect for lazy weekend mornings or for feeding a crowd during the holidays.
It’s so nice to be able to prepare it in advance when cooking for company or during the holidays. This dish is a lifesaver for easy entertaining!
The Best Ever Farmer’s Breakfast Casserole
This easy breakfast casserole is loaded with flavorful ingredients like cheese, ham, onions, and potatoes. It’s perfect for feeding a crowd or prepping ahead for busy mornings.
Ingredients:
- 1/4 cup sliced green onions
- 1 1/2 cups shredded Monterey Jack cheese
- 2 cups diced, cooked ham
- 6 cups frozen, shredded hash brown potatoes
- Two 12-ounce cans evaporated milk
- 8 large eggs
- 1/4 teaspoon ground pepper
- 1/4 teaspoon salt
Instructions:
Set the oven’s temperature to 175°C (350°F). Spread the hash browns equally over the bottom of a 3-quart baking dish that has been greased. Top the hash browns with the cheese, ham, and green onions. Whisk the eggs, evaporated milk, salt, and pepper in a separate basin.
Cover the casserole ingredients with this mixture. Before baking, the casserole can now be covered and kept in the refrigerator for up to 24 hours. Bake the casserole for 1 hour and 15 minutes, or until the eggs are set, after uncovering it.
Before serving, let the dish rest for five minutes. If it’s cooled from refrigeration, extend the baking time to one hour and thirty minutes.
This filling bake is ideal for holiday breakfasts or weekend brunches. For added taste, serve with sour cream or a splash of spicy sauce.
This chef-worthy dish is guaranteed to become a new family favorite, no matter how you choose to eat it!