Description
Farmer’s Casserole is the kind of hearty, comforting bake that makes getting out of bed feel exciting. This easy recipe layers crispy hash browns, savory ham, melty cheese, and fluffy baked eggs into one golden pan that feeds a crowd with almost no fuss. It’s perfect for quick breakfast prep, brunch gatherings, or even breakfast-for-dinner nights when you need simple, satisfying food ideas the whole family will love. Whether you’re hunting for new breakfast ideas, an easy dinner, a make-ahead meal, or an easy recipe to keep in your rotation, this cozy casserole delivers big flavor with minimal effort and works beautifully for leftover-friendly dinner ideas or even a not-so-guilty healthy snack style reheat later in the day.
Ingredients
6 cups frozen shredded hash browns thawed and patted dry
1 and 1/2 cups diced cooked ham
1 and 1/2 cups shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese or mozzarella
8 large eggs
2 cups whole milk
1/2 cup sour cream
1/4 cup sliced green onions plus extra for garnish
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika
2 tablespoons melted butter for greasing the dish and drizzling
Instructions
1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish with the melted butter, making sure to coat the bottom and sides well.
2. Spread the thawed, dried hash browns evenly in the prepared dish and gently press them into an even layer to form the base of the casserole.
3. Sprinkle the diced ham evenly over the potatoes so that every bite will have a bit of savory meat.
4. Add the shredded cheddar and Monterey Jack cheese over the ham, spreading it to cover the entire surface of the casserole.
5. In a large mixing bowl, whisk together the eggs, milk, sour cream, salt, pepper, garlic powder, onion powder, and smoked paprika until completely smooth and well combined.
6. Slowly pour the egg mixture over the potato, ham, and cheese layers, moving around the dish so the liquid seeps into all the corners and pockets.
7. Scatter the sliced green onions evenly over the top of the casserole. Let the dish sit at room temperature for about 10 minutes so the potatoes can start absorbing the egg mixture.
8. Place the casserole in the preheated oven and bake for 45 to 55 minutes, or until the center is set, the top is puffed and golden, and a knife inserted in the middle comes out without runny egg.
9. Remove the casserole from the oven and allow it to rest for 10 to 15 minutes to firm up for easier slicing.
10. Garnish with additional green onions if desired, slice into squares, and serve warm.
Notes
For the best texture, make sure your hash browns are fully thawed and patted very dry before assembling the casserole—too much moisture can make the base soggy instead of nicely tender and golden.
- Prep Time: 20
- Cook Time: 55
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (1/8 of casserole)
- Calories: 400
- Sugar: 4
- Sodium: 900
- Fat: 26
- Saturated Fat: 13
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 2
- Protein: 18
- Cholesterol: 230