Farmers Casserole
Roundup just a handful of inexpensive ingredients including potatoes, eggs, and ham, to create this farmers casserole. Try it for breakfast, brunch, or lunch, or even as an easy dinner recipe. Just alter your side dishes accordingly. For breakfast, we like to serve it alongside fresh fruit, coffee, and muffins. At lunch or dinner, round out the meal with a fresh green salad, crusty bread, and steamed vegetables. You can easily make this recipe the day before and refrigerate it until you're ready to bake it.
The beauty of this egg casserole recipe is how easy it is to customize. If you're watching your cholesterol, the eggs in this farmers breakfast casserole can be partially or completely replaced with refrigerated egg product (¼ cup per egg). Not a fan of ham and cheddar? Try a spiced up version made with chopped breakfast sausage and jalapeno Monterey Jack cheese. If you prefer more veggies in your breakfast, try adding blanched cut-up asparagus, chopped spinach or kale, or chopped bell pepper.
We've also included a big-batch egg casserole recipe that feeds 12. This is perfect for holiday entertaining, potlucks, or to meal prep for the week. To meal prep, bake the casserole and let it cool completely. Store individual servings in the fridge and microwave to reheat.
Ingredients
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Nonstick cooking spray
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3 cup frozen shredded hash brown potatoes
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¾ cup shredded Monterey Jack cheese with jalapeno peppers or shredded cheddar cheese (3 ounces)
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1 cup diced cooked ham, cooked breakfast sausage or Canadian-style bacon
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¼ cup sliced green onions (2)
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4 beaten eggs or 1 cup refrigerated or frozen egg product, thawed
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1 ½ cup milk or one 12-ounce can evaporated milk or evaporated fat-free milk
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⅛ teaspoon salt
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⅛ teaspoon black pepper
Directions
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Coat a 2-quart square baking dish with nonstick cooking spray. Arrange the shredded hash brown potatoes evenly in the bottom of the dish.
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Evenly sprinkle the potatoes with the shredded cheese, diced ham, and sliced green onions.
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In a bowl, combine the beaten eggs, milk, salt, and pepper.
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Pour the egg mixture over the potato mixture in the baking dish.
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Bake, uncovered, in a 350 degree F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let the farmers breakfast casserole stand 5 minutes before serving. Makes 6 servings.
Test Kitchen Tip: To make the egg casserole recipe ahead of time, prepare as above through step 2. Cover and chill for up to 24 hours. Bake, uncovered, in a 350 degree oven for 50 to 55 minutes or until a knife inserted near the center comes out clean. Let the egg casserole stand 5 minutes before serving.
Farmers Casserole for 12 Variation
Serve up breakfast for a crowd! Prepare the farmers egg casserole recipe as above, except double all ingredients and use a 3-quart rectangular baking dish. Bake, uncovered, for 45 to 55 minutes or until a knife inserted near the center comes out clean. Let the baked casserole stand 5 minutes before serving. Makes 12 servings.
Nutrition Facts (per serving)
| 265 | Calories |
| 12g | Fat |
| 23g | Carbs |
| 17g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 265 | |
| % Daily Value * | |
| Total Fat 12g | 15% |
| Saturated Fat 6g | 30% |
| Cholesterol 175mg | 58% |
| Sodium 590mg | 26% |
| Total Carbohydrate 23g | 8% |
| Total Sugars 3g | |
| Protein 17g | 34% |
| Vitamin C 7.7mg | 9% |
| Calcium 212mg | 16% |
| Iron 2mg | 11% |
| Potassium 552mg | 12% |
| Folate, total 20.2mcg | |
| Vitamin B-12 0.8mcg | |
| Vitamin B-6 0.2mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.