Farmer’s Casserole with Potatoes, Ham and Cheese
Layers of hash browns, diced ham, evaporated milk, cheese, green onion and plenty of eggs make this delicious farm fresh breakfast casserole!
Farmer’s Breakfast Casserole Recipe
Farmer’s have a reputation for enjoying a hearty to breakfast to start the day. Complete with potatoes, ham and cheese, this is classic farmer food that’s built with products most farmers used to raise.
As I share in my Life on the Farm section, most farms are more specialized in modern times and focus on fewer products on a larger scale, but we’re still hard working people that often like to start the day with a nutrient packed meal. This is one of several breakfast casseroles we enjoy including Egg Sausage Casserole and Breakfast Bagel and Sausage Bake.
Simple casserole with a blend of diced ham and hash browns mixed in plenty of scrambled eggs and accented with Monterey Jack cheese and green onion.
Why This Ham, Egg, Potato & Cheese Casserole Recipe Works
- Layers of ingredients ensure every bite has the perfect mix of flavors.
- Offers a delicious variety of tastes – ham, egg, hash browns, and cheese – in one easy dish.
- High in protein to keep you fueled throughout the morning.
- Quick to prepare and simple enough for busy days.
- A great way to use leftover holiday ham
There’s no bread, so like our other Egg, Ham and Cheese Casserole it’s gluten free.
Ingredients Needed
- Potatoes – we prefer frozen shredded hash brown, but 3 cans of sliced potatoes also works.
- Ham – chop up leftover holiday ham or buy a package of fully cooked diced ham.
- Cheese – shredded Monterey Jack is what we recommend, but cheddar or Colby Jack work too.
- Evaporated Milk – half and half works well as a substitution.
- Green Onions – we love the light, fresh flavor that using the white part and green stems add.
- Eggs – a full dozen helps make this casserole hearty.
Step By Step Instructions
Break potatoes apart to eliminate any chunks and place in an even layer in the bottom of a lightly greased 9 x 13″ casserole dish.
Spread diced ham evenly across the top. Repeat with the shredded cheese and sliced green onions.
Crack eggs into a mixing bowl and scramble well. Add can of milk, salt and pepper. Mix again.
Pour evenly over the layers of potatoes, ham and cheese.
Bake uncovered in an oven preheated to 350℉ for 50 to 60 minutes until the edges are golden brown and the center is baked through.
Square Dish Versus Bigger Rectangle Dish
We tested in an 8×8″ dish and it took way too long to cook – edges were somewhat burnt before the center cooked through.
With a dozen eggs we found that using a 9 x 13″ baking dish is the best choice. This size also makes serving a more reasonable sized piece easier.
More Delicious Recipes for Breakfast and Brunch
- Cinnamon Rolls with Frozen Bread Dough
- Cinnamon Bread French Toast recipe
- Breakfast Pizza with Crescent Rolls
- Grandma’s Date Nut Bread
Farmer’s Casserole
Ingredients
- 3 cups frozen shredded hash browns
- 1 cup diced ham fully cooked
- 12 ounce can evaporated milk
- 3/4 cup Monterey Jack cheese shredded
- 1/4 cup green onion chopped
- 12 eggs
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- Spread 3 cups frozen shredded hash browns in an even layer in the bottom of a 9 x 13" casserole dish that's lightly greased.
- Add 1 cup diced ham on top of the potatoes and then layer 3/4 cup Monterey Jack cheese and 1/4 cup green onion.
- In a mixing bowl scramble 12 eggs and stir in 12 ounce can evaporated milk, 1/4 teaspoon salt and 1/4 teaspoon black pepper.
- Pour eggs over the casserole. Cover and refrigerate overnight.
- Remove from refrigerator 30 minutes before baking. Bake uncovered in an oven preheated to 350℉ for one hour until the center is cooked through.
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