Why You’ll Love This Recipe

This hearty Farmer’s Breakfast Casserole is loaded with shredded hash browns, diced ham, creamy cheese, and fluffy eggs—perfect for holiday mornings or meal prep. Easy to assemble and even easier to devour!

Ingredients

• 6 cups frozen, shredded hash brown potatoes
• 2 cups diced, cooked ham
• 1½ cups shredded Monterey Jack cheese
• ¼ cup sliced green onions
• 8 large eggs
• Two 12-ounce cans evaporated milk
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper

Instructions

1. Preheat oven to 350°F (175°C). Grease a 3-quart casserole or baking dish.
2. Layer the base: Spread hash browns evenly across the bottom of the dish. Top with ham, shredded cheese, and green onions.
3. Mix the custard: In a medium bowl, whisk together eggs, evaporated milk, salt, and pepper until fully combined.
4. Combine: Pour the egg mixture evenly over the layered ingredients in the dish.
5. (Optional) Cover and refrigerate for up to 24 hours if prepping ahead.
6. Bake: Uncover and bake for 1 hour and 15 minutes or until eggs are set. If baking straight from the fridge, increase to 1 hour 30 minutes.
7. Rest: Let sit for 5–10 minutes before slicing and serving.

Pro Tips

• Add bell peppers, mushrooms, or spinach for extra veggies.
• Swap in cheddar, Swiss, or pepper jack for a flavor twist.
• Use breakfast sausage or bacon instead of ham.
• Freeze before or after baking for easy meal prep.
• Serve with sour cream, hot sauce, or salsa for a flavor boost.

Serving Suggestions

Pair this breakfast casserole with a fresh fruit salad, toast, or a simple green smoothie for a complete brunch experience.