Farmer’s casserole is a breakfast casserole that is loaded to the brim with savory and satisfying flavors. A breakfast casserole filled with hash browns, shredded cheese, ham, eggs, salt, and pepper to taste, and green onions.
This is a great breakfast casserole for when you got a house full of guests or you want a hearty start to your day. Whip up this farmer’s casserole recipe in no time and get it baked up to golden perfection.
What is a farmer’s casserole?
Farmer’s casserole is a breakfast casserole that got its name because you are using, “farm friendly” ingredients. From potatoes that you might harvest from your garden, eggs from the chicken, and of course ham from your livestock.
You are welcome to customize this breakfast farmers’ casserole to fit the ingredients you might already have on hand in your home.
Reasons Why You’ll Love This Recipe
- Easy to assemble and then pour and bake right in the oven for hands-off cooking.
- Savory flavors in each bite, to help fuel your body to tackle the day ahead.
- Great for a crowd, if you need a meal to feed a crew of people.
- Reheats beautifully, so if you like to meal prep! Make ahead and then reheat as you want.
- Family-friendly flavors in each bite, so even picky eaters gobble up this breakfast recipe.
- A gluten-free breakfast recipe that you can enjoy and not worry about ingredients.
- Hash Browns – Frozen hash browns work best for this recipe, but you can use fresh.
- Cheese – Cheddar cheese is what we used for mixing in the casserole.
- Ham – Diced ham is going to add a nice amount of protein to the dish.
- Green Onions – Thinly slice the onions for added flavor to the casserole.
- Evaporated Milk – Adds a nice light and fluffy texture to the casserole bake.
- Eggs – Reach for large eggs for this recipe.
- Salt and Pepper – Flavor to taste.
Variations to Casserole
Meat – Chorizo, breakfast sausage, diced bacon, etc. You can essentially use any type of meat or a blend of meat for mixing in the casserole.
Cheese – Get creative and do a blend of cheese varieties or opt for a single cheese. Sharp, pepper jack, Monterey jack, etc. Use whatever flavor of cheese you prefer.
Milk – So I used evaporated milk, but you are welcome to swap in with classic milk or even use a milk replacement if you need a dairy-free option. Three cups of regular milk can replace a can of evaporated milk for this casserole.
Eggs – Not wanting to use whole eggs? You can for sure swap it with egg whites to make it a bit healthier.
Vegetables – You can add in other vegetables like chopped spinach, peppers, onions, etc. Feel free to customize this breakfast-style casserole.
Spice – Add a splash of Tabasco sauce to the batter for a kick of heat. Or you could even dice up a jalapeno pepper if you really want a kick of flavor.
Tips for Making Casserole
Here are some helpful tips for making this easy breakfast casserole a success.
- Make sure that if you add in a different type of meat, the meat is fully cooked before you mix it into the casserole.
- Dice the meat and green onions into bite-size pieces so all bites you get a nice mix of flavor.
- If you want more flavor to the casserole add in your favorite spices. I find salt and pepper are perfect but garlic powder, onion powder, etc. all work for flavoring.
- Bake until the eggs are fully baked. Use a toothpick to poke in and make sure it comes out free of wet egg batter.
- If you are worried the top is going to overbake just add a tent of foil over the top of the casserole. This allows heat in but will help reduce the doneness of the top of the casserole helping it to not overbake.
If you do not eat all your casserole right away store the breakfast casserole in a sealed container in the fridge for up to 4 days. Then just reheat in the microwave or in the oven when you want a slice or two.
You are also welcome to freeze any of this breakfast casserole you do not eat. I slice and then place the casserole in a freezer container. Freeze for 3-4 months. Then when you want, toss some in the fridge the night before for a slow thaw.
Or defrost straight from the freezer. This is a wonderful breakfast freezer recipe! It reheats well.
What is the best way to mix up this casserole?
Reach for a whisk or egg whisk and use that to lightly whip up the casserole. Then once you get to adding in the meat and such, then reach for a spatula or wooden spoon to ensure all the ingredients are incorporated.
Can I customize a farmer’s breakfast casserole to suit my dietary needs?
The beauty of this recipe is you can take or add to this recipe easily. Omit meat if you need a vegetarian option, or toss in extra veggies to add more nutrients. Pick and choose what you need to create a dish based on your preferences.
Can I prepare a farmer’s breakfast casserole ahead of time?
Go right ahead and make this dish ahead of time. Place in the casserole and cover tightly with foil or a sealed lid. Leave it in the fridge for a few hours or overnight.
When ready to bake simply remove the top, let it come to room temperature for 15 minutes, and then bake as the recipe directs.
- 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
- Preheat the oven to 350 degrees. Grease a 9×13 baking dish and set aside.
- Spread hashbrowns in an even layer in the casseorle pan.
- Top with shredded cheese.
- Next, add on the sliced ham, and green onions.
- In a small bowl whisk your eggs with the salt and pepper.
- Pour the eggs over the mixture in pan.
- Bake for 45 minutes or until the knife is inserted and comes out clean.
- Remove from oven and allow the casserole to rest ofr 10 minutes prior to slicing and serving.