Farmers Casserole
A hearty, comforting breakfast bake loaded with eggs, cheese, potatoes, and ham or sausage. Perfect for feeding a crowd or meal prepping!
Ingredients
· 3 cups frozen shredded hash brown potatoes (thawed)
· 1 cup shredded sharp cheddar cheese (or a blend)
· 1 cup cooked ham, diced (or cooked crumbled sausage/bacon)
· ¼ cup sliced green onions (or diced yellow onion)
· 1 (12 oz) can evaporated milk (or 1½ cups whole milk/cream)
· 4 large eggs
· ½ teaspoon salt
· ¼ teaspoon black pepper
· ½ teaspoon paprika or dried mustard (optional)
· Non-stick cooking spray or butter for greasing
Instructions
- Prepare the Dish
· Preheat oven to 350°F (175°C).
· Grease a 9×13-inch baking dish (or 3-quart casserole dish).
- Layer Base Ingredients
· Spread thawed hash browns evenly in the dish.
· Sprinkle with cheese, ham (or sausage), and green onions.
- Mix Egg Mixture
· In a medium bowl, whisk together evaporated milk, eggs, salt, pepper, and any optional seasonings.
- Combine and Bake
· Pour the egg mixture evenly over the layered ingredients.
· Bake uncovered for 45–55 minutes, until center is set and top is golden brown.
· Let stand 5–10 minutes before serving.
Make-Ahead Option
· Assemble the casserole (without baking) up to 1 day ahead. Cover and refrigerate.
· When ready to bake, let sit at room temperature 20–30 minutes, then bake as directed (may need an extra 5–10 minutes).
Tips & Variations
· Vegetarian: Omit meat and add sautéed bell peppers, mushrooms, or spinach.
· Extra veggies: Add ½ cup thawed frozen corn or diced roasted red peppers.
· Cheese swap: Try Monterey Jack, Colby, or pepper jack for a kick.
· Potato sub: Use frozen diced potatoes or cooked diced russet potatoes.
· Creamier texture: Add ½ cup sour cream to the egg mixture.
Serve warm with fresh fruit, toast, or a simple green salad. Great for brunch, holidays, or a satisfying weekend breakfast! 
