Farmer’s Breakfast Casserole
Farmer’s breakfast casserole is the heartiest, most satisfying way to start the day! This easy dish features the classic morning flavors of eggs, hash browns, ham and cheese for a meal that will keep even the hungriest person satisfied until lunch time!
I make no bones about it: I am definitely not a morning person.
But I am a mom, and kids have this habit of wanting to eat in the morning.
Like before I drink my coffee.
It’s so rude.
Rather than stress myself out with hard to make morning meals when I am decidedly not at my best, I focus on hearty, easy meals I can prep the night before that I know each of the sons will love.
And it’s a bonus if those meals are super filling so they don’t come looking for snacks twenty minutes later.
This farmer’s breakfast casserole checks all those boxes! It’s easy, they all love it and it definitely keeps them full until lunchtime!
Ingredients
To make this hash brown and egg casserole you’ll need:
- Hash browns– I use thawed frozen hash browns but you could use refrigerated ones or diced breakfast potato varieties as well.
- Cheese– Freshly shredded pepper jack cheese works best. Don’t like the heat from the pepper jack? Use Monterey jack or cheddar instead.
- Ham– Avoid lunch meat and deli ham for this. You want thick cut, carving board style ham or you could even use leftover ham from a holiday dinner.
- Green onions– Slice them up.
- Eggs– Beaten
- Evaporated milk– To make the casserole extra creamy and rich.
- Salt and pepper
How to Make
I am a huge fan of easy mornings so you can bet that this casserole is a snap to put together!
To do it, lightly spray a 2 quart casserole dish with non stick cooking spray.
Spread the hash browns out into an even layer on the bottom of the dish and then sprinkle half of the shredded cheese evenly out overtop of the potatoes.
Next, spread the ham and green onions evenly out over the cheese and potatoes.
Then, whisk together the beaten eggs and the evaporated milk in a small mixing bowl.
Season the egg mixture with salt and pepper, as desired.
Pour the egg mixture evenly out over the casserole, and then sprinkle the remaining cheese evenly out over top of the dish.
Cover the casserole dish tightly with cling wrap and refrigerate it for 2 hours or up to overnight.
Remove the dish from the refrigerator and bake, uncovered, at 350° until the eggs are set.
Then take the casserole out of the oven and let if rest for a full 5 minutes before slicing and serving. Enjoy!
Storing Leftovers
This breakfast casserole is perfect for making ahead because leftovers store and reheat really well.
To store leftovers, portion them out into individual containers in the fridge and reheat and enjoy within 4 days.
Tips and Tricks
- You could add extra variety by throwing in some chopped peppers and onions for some veggies.
- Freshly shredded cheese works best here, but the bagged kind from the store works in a pinch.
- Do NOT use lunch meat or deli style ham. Look for carving board style ham which is a thicker cut you can find in the lunch meat aisle.
Other Breakfast Casseroles You’ll Love
This farmer’s breakfast casserole is an easy prep ahead meal that will keep even the hungriest bellies full until lunch time. Make it for an easy weekend breakfast and enjoy!
Looking for other breakfast casserole ideas? Here are a few of my favorites:
- Breakfast Lasagna
- Amish Breakfast Casserole
- Sausage & Pancake Casserole
- Monte Cristo Style Breakfast Casserole
- Three Cheese Grits Casserole
- Italian Breakfast Bake
- Egg McMuffin Casserole
If you’ve tried this FARMER’S BREAKFAST CASSEROLE or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Farmer's Breakfast Casserole
Ingredients
- 1 20 oz bag frozen hash browns thawed
- 1 cup shredded pepper jack cheese divided
- 1 cup chopped ham carving board style
- 1 bunch green onions thinly sliced
- 5 large eggs beaten
- 1 12 oz can evaporated milk
- salt & pepper to taste
Instructions
- Lightly spray a 2 quart casserole dish with non stick cooking spray. Add the potatoes, and spread them out into an even layer on the bottom of the dish.
- Sprinkle half of the shredded cheese evenly out overtop of the potatoes.
- Spread the ham & green onions evenly out over the cheese & potatoes.
- In a small mixing bowl, whisk together the beaten eggs and the evaporated milk until smooth. Season with salt & pepper, as desired.
- Pour the egg mixture evenly out over the casserole, then sprinkle the remaining cheese evenly out over top of the dish.
- Cover the casserole dish tightly with cling wrap and refrigerate it for 2 hours, or up to overnight.
- Remove the dish from the refrigerator and bake, uncovered, at 350° for 45-50 minutes- or until the eggs are set.
- Remove the casserole from the oven and let if rest for a full 5 minutes before slicing & serving.
Notes
- You could add extra variety by throwing in some chopped peppers and onions for some veggies.
- Freshly shredded cheese works best here, but the bagged kind from the store works in a pinch.
- Do NOT use lunch meat or deli style ham. Look for carving board style ham which is a thicker cut you can find in the lunch meat aisle.
Nutrition
