This farmer’s casserole is my answer to summer mornings when the kids want cereal again, but I want them to eat something that will actually keep them full. It’s packed with protein, and it’s easy to customize with fresh garden veggies.
Prepare to Be Obsessed
- Keeps Everyone Full: Eggs, cheese, and meat make this hearty enough to keep kids from asking for cereal again 20 minutes later.
- Meal Prep Friendly: Bake it once and reheat slices all week for a hearty breakfast that is way better than another bowl of cereal.
- Uses Up Garden Veggies: Toss in fresh zucchini, peppers, tomatoes, spinach, or whatever is hanging out in your garden or fridge.
Ingredients for Farmer’s Casserole
- Cheese Options: Pepper Jack is classic for a little heat, but Colby Jack, cheddar, or Monterey Jack all work just as well.
- Protein Swaps: Instead of the ham, try cooked sausage, crumbled bacon, or leave it out for a meatless version.
- Hash Brown Choice: I used frozen shredded hash browns, but diced hash browns work too.
- Fresh Potatoes: If using fresh shredded potatoes, soak in ice water, then squeeze and pat very dry before baking. Start checking for doneness around 40 minutes.
- Add Veggies: Mix in chopped bell peppers, sautéed mushrooms, or cherry tomatoes, zucchini, spinach, or top with fresh arugula tossed in olive oil and lemon juice.
How to Make Farmer’s Casserole
This is one of those breakfast bakes that makes mornings feel a little easier. Everything goes into one dish, and the oven takes it from there. Brunch crowd coming over? Round it out with something sweet on the side, like cinnamon rolls, a fruit salad, or blueberry muffins.
- Add the Hash Browns: Preheat the oven to 350ºF. Spray a 2 or 3-quart baking dish with nonstick cooking spray. Spread the hash browns evenly in the bottom of the baking dish.
- Layer: Top the hash browns with the cheese, ham, and green onions.
- Make the Egg Custard: Whisk together the eggs, evaporated milk, salt, and pepper in a medium bowl.
- Bake: Pour the egg mixture over the potato mixture. Bake uncovered for 45-50 minutes, until a knife comes out clean from the center. Let your farmer’s casserole stand for 5 minutes before serving.
Alyssa’s Pro Tip
9×13 Baking Dish: You will need to double the recipe or change the bake time. Bake for 25 to 30 minutes, then add more time as needed until the center is set.
Must Have Tools For This Recipe
- 2-3 Quart Baking Dish: Bakes the casserole evenly with golden edges.
- Whisk: Mixes the eggs and evaporated milk until smooth and fluffy.
Farmer’s Casserole
#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }
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
- 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
More Breakfast Casseroles
Looking for more breakfast casseroles, I have plenty of sweet and savory favorites to choose from. Here are a few my family loves!
