Farmer's Casserole
This farmers casserole is a hearty breakfast bake made with hash browns, eggs, cheese, and meat, and it’s easy to customize with your favorite add-ins.
Servings: 6 servings
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
Storage and Make-Ahead Instructions
- 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
Calories: 303kcal | Carbohydrates: 25g | Protein: 18g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 167mg | Sodium: 589mg | Potassium: 549mg | Fiber: 2g | Sugar: 6g | Vitamin A: 516IU | Vitamin C: 11mg | Calcium: 322mg | Iron: 2mg
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