Farmer's Casserole

Layer the ingredients for this farmer's casserole in a baking dish the night before, then cover and refrigerate. In the morning, pop the casserole into the oven about an hour before serving. Serve with melon wedges, fresh strawberries, and orange wedges.

Print Recipe

Prep Time 25

Cook Time 40

Total Time 1 10

Course Breakfast

Cuisine American

Servings 6 people

Calories 2357.1 kcal

Equipment

1 Casserole Dish 2-quart capacity
1 Medium Mixing Bowl
1 Whisk
1 Chef's knife For dicing ham and chopping green onions, if not pre-prepped
1 Measuring Cups/Spoons For accurate ingredient portions

Ingredients

Main

cooking spray
3 cups frozen hash brown potatoes
¾ cup shredded pepper Jack cheese
1 cup cooked ham diced
¼ cup chopped green onions
1 12 fluid ounce can evaporated milk
4 large eggs beaten
¼ teaspoon ground black pepper
⅛ teaspoon salt

Instructions

Preheat the oven to 350 degrees F (175 degrees C).
Spray a 2-quart casserole dish with cooking spray.
Arrange hash brown potatoes evenly in the bottom of the prepared dish. Sprinkle with pepper Jack cheese, then ham, and finally green onions.
Whisk evaporated milk, eggs, pepper, and salt together in a medium bowl; pour over layers in the baking dish.
Bake in the preheated oven until a knife inserted in the center comes out clean, 40 to 45 minutes.
Remove from the oven and let rest for 5 minutes before serving.

Notes

For an elevated texture, consider lightly browning the hash browns in a skillet before layering to add a crispier base. Freshly grated pepper Jack cheese will melt more smoothly than pre-shredded. A pinch of freshly ground nutmeg in the egg mixture can add a subtle layer of warmth and complexity. When baking, ensure the casserole is cooked through but not overbaked, as this can lead to a dry, rubbery texture; the 'knife inserted clean' test is crucial. Garnish with fresh chives or parsley before serving for a pop of color and freshness.