Here’s a cozy, classic Farmer’s Casserole — a hearty breakfast or brunch bake packed with potatoes, eggs, cheese, and ham (or bacon). 🥔🥚🧀 It’s the kind of dish you can prep ahead, pop in the oven in the morning, and feed a crowd with minimal effort.
🥘 Farmer’s Casserole
🧂 Ingredients (Serves 6–8):
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3 cups frozen hash brown potatoes (shredded or diced), thawed
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1 cup shredded cheddar cheese (or Monterey Jack, Swiss, or a mix)
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1 cup diced cooked ham (or use cooked bacon or sausage)
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1/4 cup chopped green onions (optional but flavorful)
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4 large eggs
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1 (12 oz) can evaporated milk (or 1 ½ cups whole milk)
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1/4 tsp black pepper
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1/4 tsp salt
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1/4 tsp dry mustard (optional — adds nice flavor depth)
👩🍳 Instructions
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Preheat Oven:
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350°F (175°C). Grease a 9×13-inch baking dish or similar casserole dish.
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Layer the Ingredients:
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Spread thawed hash browns evenly over the bottom of the dish.
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Sprinkle with cheese, ham, and green onions.
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Mix the Egg Mixture:
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In a bowl, whisk together eggs, evaporated milk, salt, pepper, and dry mustard.
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Pour & Bake:
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Pour the egg mixture evenly over the layered ingredients.
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Bake uncovered 40–50 minutes, or until the center is set and lightly golden.
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Let rest 5–10 minutes before serving — this helps it slice cleanly.
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🌟 Chef’s Tips:
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Make ahead: Assemble the night before, cover, and refrigerate. In the morning, bake for about 55–60 minutes.
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Variations:
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Add sautéed bell peppers, mushrooms, or spinach for extra flavor.
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Swap ham for crumbled cooked sausage or bacon bits.
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Use pepper jack cheese for a spicy kick.
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Lighter version: Use reduced-fat cheese and milk, or swap part of the hash browns for cauliflower rice.
🍽️ Serving Ideas:
Serve warm with:
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Fresh fruit or a simple fruit salad 🍓
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Biscuits, toast, or English muffins 🥐
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A dollop of salsa or sour cream for a Tex-Mex twist 🌶️
Would you like me to give you the make-ahead overnight version (perfect for holidays or brunch gatherings)?
