Farmer's Breakfast Casserole

5 from 5 votes

This Farmer's Breakfast Casserole is hearty, cheesy, and easy to make with hash browns, ham, eggs, and Monterey Jack. Perfect for brunch or make-ahead mornings.

Prep Time20

Cook Time45

Total Time1 5

Course: Breakfast

Cuisine: American

Keyword: farmer's breakfast casserole

Servings: servings

Calories: 402kcal

Author: Kasey Schwartz

Equipment

9x13 baking dish
Mixing bowl

Ingredients

Nonstick cooking spray
3 cups frozen hash browns, thawed
1 cup shredded Monterey Jack cheese
2 cups diced, cooked ham
¼ cup green onions, chopped
6 eggs
1 ½ cups half-and-half
1 teaspoon salt
⅓ teaspoon black pepper

Instructions

Preheat the oven to 350℉. Coat the inside of a 9x13 baking dish with nonstick spray, set aside.
Nonstick cooking spray
Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onions.
3 cups frozen hash browns, thawed, 1 cup shredded Monterey Jack cheese, 2 cups diced, cooked ham, ¼ cup green onions, chopped
In a bowl combine eggs, half-and-half, salt, and pepper. Pour egg mixture over potato mixture in dish.
6 eggs, 1 teaspoon salt, 1 ½ cups half-and-half, ⅓ teaspoon black pepper
Bake for 40 to 45 minutes until the top is browned and a knife inserted in the center comes out clean. Let rest for 5 to 10 minutes before serving.

Video

Notes

Spread the hash browns evenly: An even potato layer helps the casserole bake consistently from edge to center.
Use fully cooked ham: This recipe assumes the ham is already cooked, so all it needs to do is heat through in the oven.
Do not overbake: Remove the casserole once the center is set. Overbaking can make the eggs dry or rubbery.
Let it rest before cutting: A short rest gives the eggs time to firm up and makes the slices neater.
Grate your own cheese if possible: Freshly shredded cheese tends to melt more smoothly than pre-shredded varieties.

Nutrition