Farmer’s Casserole
Farmer’s Casserole is an easy to make breakfast dish that the whole family will love as it combines hashbrowns, eggs, cheddar cheese, ham, and evaporated milk to create a delicious breakfast that the whole family will enjoy around the table together. This is the perfect breakfast for Sunday mornings, brunches, parties, and holidays.
Farmer’s Casserole
My family loves breakfast! There is something about sitting around the table together and sharing a delicious meal before we head off on our busy days. This farmer’s casserole is one of our favorite meals to share together. It is hearty, full of flavor, and so easy to make. Once you try this breakfast casserole it will soon be a favorite in your home too.
For more delicious breakfast ideas, be sure to try our breakfast skillet and our crockpot apple cinnamon roll casserole.
Ingredients
3 cups shredded hash browns
¾ cups shredded cheddar cheese
1 cup diced ham
¼ cup sliced green onions
1 (12 ounce) can evaporated milk
4 eggs
Salt and black pepper, to taste
How to Make Farmer’s Casserole
- Preheat the oven to 350 degrees. Prepare a 9×13 baking dish with nonstick cooking spray.
- Place the hash browns into the bottom of the prepared casserole dish.
- Over the hash browns, sprinkle the cheese and then the ham. Add the green onions in an even layer.
- In a mixing bowl, whisk together the milk, eggs, salt, and black pepper until completely blended. Pour the egg mixture over the green onions.
- Bake the casserole for 45 minutes or until a knife inserted in the middle returns clean.
- Allow the casserole to rest for 10 minutes prior to slicing and serving.
Tips Tricks and FAQs
- If you prefer, you can also use diced hash browns in this recipe.
- If you find yourself without evaporated milk, you can substitute one can for 3 cups of milk.
- Evaporated milk will make the casserole thicker, substituting the milk will cause the casserole to be a bit on the runnier side.
- For a dairy free casserole use soy, almond, or oat milk instead of whole milk.
- You can use vegan cheese as a substitute for cheddar cheese if you are making a Vegan free breakfast casserole.
Storage
You will want to store your leftover farmers casserole in the fridge covered or in an airtight container. This will keep for up to 4 days.
Freezer
You can easily freeze the leftovers. Let it completely cool, then cut into serving size pieces. Wrap them in plastic and then store them in a freezer-safe bag. This will keep for up to 3 months.
When you are ready to enjoy, thaw in the fridge overnight.
Can you make this ahead of time?
Yes! You can easily make this farmer’s casserole ahead of time. Add all the ingredients to the pan and then cover and place in the fridge until you are ready to bake. You can make this up to 12 hours prior to baking.
Farmer's Casserole
Farmers Casserole is an easy to make breakfast dish that the whole family will love as it combines hashbrowns, eggs, cheddar cheese, ham, and evaporated milk to create a delicious breakfast that the whole family will enjoy around the table together. This is the perfect breakfast for Sunday mornings, brunches, parties, and holidays.
Ingredients
- 3 cups shredded hash browns
- ¾ cups shredded cheddar cheese
- 1 cup diced ham
- ¼ cup sliced green onions
- 1 (12 ounce) can evaporated milk
- 4 eggs
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 350 degrees. Prepare a 9x13 baking dish with nonstick cooking spray.
- Place the hash browns into the bottom of the prepared casserole dish.
- Over the hash browns, sprinkle the cheese and then the ham. Add the green onions in an even layer.
- In a mixing bowl, whisk together the milk, eggs, salt, and black pepper until completely blended. Pour the egg mixture over the green onions.
- Bake the casserole for 45 minutes or until a knife inserted in the middle returns clean.
- Allow the casserole to rest for 10 minutes prior to slicing and serving.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 340Total Fat: 22gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 115mgSodium: 827mgCarbohydrates: 26gFiber: 2gSugar: 1gProtein: 12g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
