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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.
Prep Time 10 minutes
Cook Time 55 minutes
Chilling Time 3 hours
Total Time 1 hour 5 minutes
Servings 8 people
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.