Farmer’s Casserole
Hearty make-ahead Farmer’s Casserole with eggs, cheese, ham, and hash browns — perfect for breakfast, brunch, or family gatherings.
Equipment
- 1 Pan 9×13-inch
Ingredients
- 20 –24 ounces frozen shredded hash browns lightly broken up (no big ice clumps)
- 1 ½ cups diced cooked ham or cooked crumbled breakfast sausage or bacon
- 2 cups shredded cheese such as 1 cup sharp cheddar + 1 cup Monterey Jack
- 4 –5 green onions thinly sliced (white and green parts)
- 8 large eggs
- 1 ¾ cups whole milk or half-and-half
- ¼ cup plain Greek yogurt or sour cream optional, for extra creaminess
- 1 teaspoon kosher salt plus a pinch for the potato layer
- ½ teaspoon freshly ground black pepper plus a pinch for the potato layer
- 1 teaspoon garlic powder
- ½ teaspoon dry mustard or 1 teaspoon Dijon
- ½ teaspoon sweet paprika smoked paprika for a subtle smoky note
- Optional vegetable add-ins choose up to 2 cups total:
- 1 cup diced bell pepper any color, lightly sautéed
- 1 cup sautéed mushrooms drained
- 1 cup packed sautéed spinach squeezed dry
- 1 small zucchini shredded and squeezed dry
Instructions
- Heat the oven and prepare the pan: Preheat to 375°F (190°C). Grease a 9×13-inch baking dish with nonstick spray or butter.
- Build the potato layer: Spread hash browns in an even layer. Season lightly with a pinch of salt and pepper. Press gently so they sit flat in the pan.
- Add fillings: Evenly scatter the ham (or other cooked protein), green onions, and half of the shredded cheese over the potatoes. If using vegetables, distribute them in a thin, even layer so the custard can flow around them.
- Make the egg mixture: In a large bowl, whisk the eggs, milk (or half-and-half), yogurt (if using), salt, pepper, garlic powder, dry mustard, and paprika until smooth and well combined.
- Assemble: Slowly pour the egg mixture over the layered ingredients, tilting the pan or using a spatula to encourage the custard into corners. Sprinkle the remaining cheese over the top.
- Bake: Place on the center rack and bake 40–50 minutes, until the top is golden and the center is set. A thin knife inserted in the middle should come out without wet egg. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
- Rest and serve: Let the casserole stand 10–15 minutes before slicing. Cut into squares and serve warm with chives, hot sauce, salsa, or a simple salad.
Notes
Make-Ahead
Assemble, cover, and refrigerate up to 24 hours. Bake cold from the fridge, adding 5–10 minutes as needed.
To freeze unbaked, wrap tightly and freeze up to 2 months. Thaw in the refrigerator overnight before baking.
To freeze baked portions, cool completely, wrap, and freeze up to 2 months. Reheat gently.
Notes
Cheese choice: Cheddar is classic; Monterey Jack or Colby Jack improves melt. For sharper flavor, add ¼ cup grated Parmesan.
Moisture control: Pre-cook watery vegetables and squeeze dry to protect the custard set.
Edge crisp: For extra crispy edges, brush the pan with melted butter and let a little potato ride up the sides before baking.
Smaller pan option: Halve the recipe for an 8×8-inch pan; start checking at 30–35 minutes.
Tried this recipe?Let us know how it was!