Farmers Breakfast Casserole

This Farmers Breakfast Casserole can be made ahead of time so all you have to do is bake it for an hour when you are ready to eat!

farmers breakfast casserole with sour cream

I love this old school Farmers Breakfast Casserole. Super easy to make using a handful of simple ingredients you probably already have at home.

hashbrowns and ham
Ham & Diced Hashbrowns

It really doesn’t get much simpler than this to make a wonderful breakfast casserole. A handful of ingredients mixed together in a casserole dish and less than 1 hour to bake.

casserole ready for baking
Monterey Jack Cheese and Fresh Green Onions

You can easily customize this recipe to your liking by making any of the following substitutions. Use chopped Bacon instead of Ham. Use shredded hashbrowns instead of the diced. Or green chilies instead of the green onions.

ingredients for breakfast casserole

I like to serve this breakfast casserole with a little bit of salsa and sour cream. If you are serving kids, you may want to sere it with a little ketchup.

breakfast casserole in baking dish

A key step to ensure this recipe turns out is letting it sit in the refrigerator before baking. I recommend a minimum of 4 hours but you can make it the day before and let it sit overnight.

farmers breakfast casserole

If you enjoyed this breakfast casserole, make sure you check out all my other Breakfast Recipes. My Buttermilk Pancakes are absolutely delicious and my Western Omelet Casserole is yummy!

farmers breakfast casserole

If you’ve ever wondered what part of the pig Ham comes from check out the picture below. Surprised?

pork cuts diagram

You will need the following ingredients to make this Breakfast Casserole recipe (see recipe card for quantities): Frozen Hashbrowns, Monterey Jack Cheese, Ham, Green Onions, Eggs, Evaporated Milk, Ground Black Pepper and Salt.

  1. Arrange hashbrowns evenly in the bottom of a greased 9 x 13 baking pan. Sprinkle with cheese, ham or bacon and onion. Set aside.
  2. In a mixing bowl, combine eggs, milk, pepper and salt and blend well.
  3. Pour egg mixture over potato mixture, cover and refrigerate for several hours or overnight.
  4. Bake uncovered at 350°F for 40 to 45 minutes.

Printable Recipe Card

farmers breakfast casserole

Farmers Breakfast Casserole

This Farmers Breakfast Casserole can be made ahead of time so all you have to do is bake it for an hour when you are ready to eat!
5 from 2 votes
Prep Time15 minutes
Cook Time45 minutes
Resting Time 4 hours
Total Time5 hours
Course Breakfast
Cuisine American
Servings 6
Calories 333 kcal

Equipment

  • Baking Dish

Ingredients
 

  • 3 Cups Frozen Hashbrowns, diced or shredded
  • 1 Cup Monterey Jack Cheese, shredded
  • 1 Cup Ham, diced
  • ¼ Cup Green Onions, diced
  • 4 Eggs, beaten
  • 12 oz Evaporated Milk
  • ¼ Tsp Ground Black Pepper
  • Tsp Salt

Instructions
 

  • Arrange hashbrowns evenly in the bottom of a greased 9 x 13 baking pan. Sprinkle with cheese, ham or bacon and onion. Set aside.
  • In a mixing bowl, combine eggs, milk, pepper and salt and blend well.
  • Pour egg mixture over potato mixture, cover and refrigerate for several hours or overnight.
  • Bake uncovered at 350°F for 40 to 45 minutes.

Nutrition

Calories: 333kcalCarbohydrates: 25gProtein: 19gFat: 17gSaturated Fat: 9gCholesterol: 157mgSodium: 552mgPotassium: 605mgFiber: 2gSugar: 6gVitamin A: 480IUVitamin C: 10mgCalcium: 318mgIron: 2mg

Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

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5 from 2 votes (1 rating without comment)

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One Comment

  1. Jenny says:

    I love this breakfast casserole. Great for a brunch or when having company. Very tasty and easy to make. I did make it the day before and refrigerated it until the next morning. Saved a lot of time. Great recipe.