I stole this recipe for Farmer’s Casserole from The Taste of Home Cookbook: Best Loved Recipes from Home Cooks Like You who stole it from Nancy Schmidt from Center, CO. This breakfast casserole is prepped the night before, so all you have to do is bake it in the morning. Frozen shredded hash brown potatoes are placed in the bottom of a casserole dish. Shredded cheese, ham (or bacon) and green onions are sprinkled on top. Eggs are mixed with evaporated milk, salt and pepper and poured over the ingredients in the pan. The dish is covered and refrigerated overnight and baked in the morning. A great holiday breakfast or brunch and the recipe is easily doubled.
The original recipe called for 1 cup cubed fully cooked ham but I substituted bacon.
Bake the bacon on a foil lined cookie sheet in the oven until desired crispness.
Place 6 cups frozen shredded hash brown potatoes in a 9×13 baking dish. (I doubled the original recipe.)
Spread the potatoes so they are flat in the pan. Sprinkle with 1 ½ cups shredded Monterey Jack cheese, crumbled bacon and ½ cup chopped green onions.
In a bowl add 8 eggs, 2 cans (12 oz) evaporated milk, ½ tsp pepper and ¼ tsp salt. (I also add some parsley.)
Whisk ingredients together until eggs are beaten.
Pour egg mixture over ingredients in baking dish. Cover dish and refrigerate for several hours or overnight.
Remove from refrigerator 30 minutes before baking. Preheat oven to 350 F. Bake, uncovered, 55-60 minutes or until a knife inserted near center comes out clean.
Slice and serve.
You can serve as is, or with salsa on top.
If you like the idea of prepping the night before and just baking a breakfast casserole in the morning, you can also try Bacon & Potato Breakfast Pizza or Baked French Toast or Overnight Cinnamon Roll French Toast Bake.
Farmer’s Casserole
This breakfast casserole is prepped the night before, so all you have to do is bake it in the morning. Frozen shredded hash brown potatoes are placed in the bottom of a casserole dish. Shredded cheese, ham (or bacon) and green onions are sprinkled on top. Eggs are mixed with evaporated milk, salt and pepper and poured over the ingredients in the pan. The dish is covered and refrigerated overnight and baked in the morning. A great holiday breakfast or brunch and the recipe is easily doubled.
Ingredients
- 3 cups frozen shredded hash brown potatoes
- ¾ cup shredded Monterey Jack cheese
- 1 cup cubed fully cooked ham
- ¼ cup chopped green onions
- 4 eggs
- 1 can (12 oz) evaporated milk
- ¼ tsp pepper
- ⅛ tsp salt
Instructions
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Place potatoes in an 8-in square baking dish. Sprinkle with cheese, ham and onions. Whisk eggs, milk, pepper and salt; pour over all. Cover dish and refrigerate for several hours or overnight.
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Remove from refrigerator 30 minutes before baking. Preheat oven to 350 F. Bake, uncovered, 55-60 minutes or until a knife inserted near center comes out clean.
Recipe Notes
You can substitute bacon for ham. I doubled (except the bacon amount) this recipe and cooked it in 9x13 pan instead.