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.
- 1⁄4 cup sliced green onions
- 11⁄2 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
- To make this casserole, start by greasing a 3-quart baking dish and spreading the hash browns evenly across the bottom. Next, sprinkle on the cheese, ham and green onions.
- In a separate bowl, whisk together the eggs, evaporated milk, salt and pepper. Pour this mixture over the top of the casserole ingredients. At this point, you can cover and refrigerate the casserole for up to 24 hours before baking.
- When ready to bake, preheat the oven to 350°F. Bake uncovered for 1 hour 15 minutes, until the eggs are set. Let the casserole rest for 5 minutes before serving. For a chilled casserole, increase baking time to 1 hour 30 minutes.
This satisfying bake is perfect for weekend brunches or holiday breakfasts. Add a dash of hot sauce or serve with sour cream for even more flavor. However you enjoy it, this chef-worthy casserole is sure to become a new family favorite!
