This Farmer’s Casserole recipe is a very popular breakfast recipe. It’s the perfect recipe to serve when you have a house full of guests or relatives. This casserole recipe is easy to prepare, and it can be made ahead of time and refrigerated up until the day of the meal. If you are cooking for more than one guest, this dish may also be doubled if desired.
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Servings: 12 servings
6 cups frozen, shredded hashbrown potatoes
1 1/2 cups shredded Jalapeno Monterey Jack cheese (can sub with cheddar or Swiss).
2 cups diced, cooked ham (or Canadian bacon)
1/2 cup chopped green onions
8 large eggs, beaten (or 2 cups egg substitute)
Two 12-ounce cans of evaporated milk (can be used whole, 2%, or fat-free)
1/4 teaspoon salt
1/4 teaspoon ground pepper
Grease a rectangular 3-quart baking dish. Place the potatoes evenly in the bottom. Add cheese, ham and green onions. Combine eggs, milk, salt, and pepper in a large bowl. Pour egg mixture over potato mixture in dish.
Cover and refrigerate the contents for a few hours or overnight until you’re ready to bake. Pre-heat oven to 350°F. Bake covered for one hour and fifteen minutes, or until the center becomes set. Let cool on a plate for 5 minutes before serving. You will need to bake for an additional 30 minutes if the casserole is chilled.