Farmer’s Casserole is the cozy, satisfying breakfast dish that feels like a warm hug on a plate! It’s loaded with crispy hash browns, savory ham, melty Monterey Jack cheese, and a rich custard that ties everything together.
Love More Breakfast Casseroles? Try My Broccoli Cheese Casserole or this Breakfast Butter Swim Biscuits next.
Why You’ll Love This Recipe
Wholesome, hearty, and full of farm-fresh flavor, this Farmer’s Casserole is a delicious breakfast or brunch favorite. Made with eggs, hash browns, cheese, and ham, it bakes into a warm, comforting dish that’s easy to make ahead. Perfect for feeding a crowd or enjoying a cozy weekend morning.
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Farmer’s Casserole
- Total Time: 1 hour 10 minutes
- Yield: 1 casserole
Description
Farmer’s Casserole is a hearty breakfast bake made with hash brown potatoes, diced ham, Monterey Jack cheese, green onions, and a savory egg custard. It’s easy to assemble, can be made ahead, and serves a crowd beautifully. Perfect for brunch, holidays, or meal prep!
Ingredients
Base:
- 3 cups frozen shredded hash brown potatoes, thawed
- 3/4 cup shredded Monterey Jack cheese (with peppers, if desired)
- 1 cup diced cooked ham (or cooked bacon/sausage)
- 1/4 cup chopped green onions
Custard:
- 4 large eggs
- 1 (12-ounce) can evaporated milk
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
Heat oven to 350°F. Grease your dish. I use butter. You do you.
Thaw them all the way. Then dry them with paper towels. Any water left and you’re making soup.
Spread hash browns in the bottom of your dish. Make it even.
Sprinkle cheese over the potatoes. Add ham. Throw on green onions. Try to spread it around.
Crack eggs in a bowl. Pour in evaporated milk. Add salt and pepper. Whisk until smooth.
Pour custard over everything. Use a fork to poke it down in a few spots so it reaches the bottom.
Bake 45-55 minutes. It’s done when a knife in the center comes out clean and the top’s golden. Your house will smell ridiculous.
Let it sit 5-10 minutes. Yes, I know you’re hungry. Wait anyway or it’ll fall apart when you cut it.
Notes
- Test for doneness properly: Insert a butter knife near the center (not the edge) of the casserole. If it comes out clean or with just a tiny bit of moisture, you’re good to go!
- Avoid overcooking: Once the center is set, take it out! Overbaking will make the eggs rubbery.
- Mix your cheeses: Try half Monterey Jack and half sharp cheddar for more flavor complexity.
- Sauté moisture-heavy additions first: If you’re adding bell peppers or mushrooms, cook them in a skillet first to release their water. Otherwise, they’ll make your casserole soggy.
- Use a glass dish if possible: You can see the edges browning, which helps you gauge doneness.
- Prep Time: 15 minutes
- Cook Time: 45-55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredient List
Base:
- 3 cups frozen shredded hash brown potatoes, thawed
- 3/4 cup shredded Monterey Jack cheese (with peppers, if desired)
- 1 cup diced cooked ham (or cooked bacon/sausage)
- 1/4 cup chopped green onions
Custard:
- 4 large eggs
- 1 (12-ounce) can evaporated milk
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Friendly Notes: No ham in the fridge? Bacon’s good. Sausage works. I’ve used leftover turkey before and nobody complained.
Why These Ingredients Work
Hash browns soak up the custard while crisping up on the edges. I tried fresh potatoes once—never again. Too much water, took an hour to cook, total mess.
Monterey Jack doesn’t get greasy when it melts. It’s mild enough that it works with everything else instead of fighting for attention. Get the pepper version if you like a little heat.
Ham’s precooked so you’re just heating it through. I buy the diced stuff from the deli because I’m not chopping meat before coffee.
Green onions balance out all the heavy stuff. Skip them and it’s just… a lot. With them, your mouth doesn’t feel tired after eating.
Evaporated milk makes the custard thick enough to hold together. Regular milk turns this into egg soup. Don’t do it.
Salt and pepper make everything taste like more of itself. Skip them and you’ll wonder why it’s bland.
Essential Tools and Equipment
You’ll need:
- 2-quart baking dish (about 7×11-inch) or a 9×9-inch square dish
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Cutting board and knife (for chopping)
- Paper towels (for drying hash browns)
How To Make Farmer’s Casserole
Step 1: Prep Your Oven and Dish
Heat oven to 350°F. Grease your dish. I use butter. You do you.
Step 2: Prepare the Hash Browns
Thaw them all the way. Then dry them with paper towels. Any water left and you’re making soup.
Step 3: Layer the Base
Spread hash browns in the bottom of your dish. Make it even.
Step 4: Add the Toppings
Sprinkle cheese over the potatoes. Add ham. Throw on green onions. Try to spread it around.
Step 5: Make the Custard Mixture
Crack eggs in a bowl. Pour in evaporated milk. Add salt and pepper. Whisk until smooth.
Step 6: Pour and Soak
Pour custard over everything. Use a fork to poke it down in a few spots so it reaches the bottom.
Step 7: Bake to Golden Perfection
Bake 45-55 minutes. It’s done when a knife in the center comes out clean and the top’s golden. Your house will smell ridiculous.
Step 8: Rest Before Serving
Let it sit 5-10 minutes. Yes, I know you’re hungry. Wait anyway or it’ll fall apart when you cut it.
You Must Know
Wet hash browns wreck this. Dry them completely or prepare for disappointment.
That 5-10 minute rest isn’t optional. It firms everything up so your slices look like slices.
Personal Secret: I add a tiny pinch of garlic powder and half a teaspoon of dry mustard to the custard. Nobody can identify what it is but everyone notices mine tastes different.
Pro Tips & Cooking Hacks
- Test the center with a knife, not the edges. Edges finish way before the middle.
- Don’t overbake it. Once the center’s set, get it out. Rubbery eggs are sad.
- Half Monterey Jack, half sharp cheddar is better than all Jack. More flavor.
- Raw mushrooms or peppers will flood your casserole. Cook them first.
- Glass dish means you can see when the edges brown. Takes the guessing out.
Flavor Variations / Suggestions
Southwestern Style: Pepper jack, green chiles, chorizo instead of ham. Top with salsa and sour cream.
Veggie-Loaded: Sautéed mushrooms, bell peppers, spinach. Use turkey sausage or go meatless.
Classic Diner: All bacon. Add cheddar on top the last 10 minutes.
Italian Twist: Mozzarella and Parmesan, Italian sausage, diced tomatoes, fresh basil on top.
Spicy Kick: Jalapeños in the base, pepper jack cheese, hot sauce drizzled on top.
Make-Ahead Options
Assemble everything at night. Cover it. Refrigerate. Bake in the morning while you’re still half asleep.
If it goes in cold from the fridge, add 5-10 minutes to the bake time. I usually start checking around 55 minutes.
You can freeze it too. Wrap it good, freeze for 2 months max. Thaw overnight in the fridge before baking.
Recipe Notes & Baker’s Tips
- Get shredded hash browns, not the cubed kind. Different texture entirely.
- Room temperature eggs mix better. Pull them out 20 minutes early if you think of it.
- Middle looks liquidy? Keep baking. The custard has to set completely.
- Doubling for a crowd? 9×13 pan, 55-70 minutes. Test the center.
Serving Suggestions
What I serve with it:
- Fresh fruit because you need something that’s not beige
- Toast or biscuits for soaking up custard
- Sour cream and hot sauce on the side
- Sliced avocado and tomatoes when I’m feeling extra
- Coffee always
I make this for weekend mornings, Christmas breakfast, when people stay over. The pan’s always empty by the end.
This’ll become your default breakfast situation. Something about a hot bubbling casserole coming out of the oven just works. Plus watching people go back for more never stops being satisfying.
How to Store Your Farmer’s Casserole
Refrigerator: Cover and refrigerate up to 4 days. Tastes better the next day honestly.
Reheating: Cover with foil and heat at 325°F for 15-20 minutes. Or microwave single servings 1-2 minutes.
Freezer: Plastic wrap, then foil, then freeze. Good for 2 months. Thaw in fridge overnight before reheating.
Pro tip: Cut into portions before freezing so you can grab one piece instead of defrosting the whole thing.
Allergy Information
Contains: Eggs, dairy (milk and cheese)
Gluten: None. It’s gluten-free.
Dairy-free option: Dairy-free cheese plus coconut milk or plant milk instead of evaporated milk.
Egg-free: Can’t be done. Eggs hold it all together.
Questions I Get Asked A Lot
Can I use fresh potatoes instead of frozen hash browns?
You can but why would you? Fresh potatoes have too much water and take forever. If you must, parboil them first and dry them completely.
My casserole turned out watery—what happened?
Hash browns weren’t dry enough. That’s 90% of watery casserole problems. The other 10% is adding raw watery vegetables.
Do I have to use evaporated milk?
Works best with evaporated milk but whole milk or half-and-half will do if that’s what you’ve got. Just won’t be quite as thick.
How do I know when it’s fully cooked?
Center shouldn’t jiggle when you shake the pan. Knife in the middle comes out clean. Edges pull away slightly from the pan.
💬 Tried this recipe? Leave a comment and rating below! Tell me what you changed or what you served with it. Did making it ahead work for you?
