Some mornings call for something a little sturdier than toast and coffee, but not so complicated that you’re juggling three pans before you’re fully awake. That’s where this Farmer’s-Style Casserole really earns its place. It’s the kind of breakfast that goes straight from the oven to the table, feeds a crowd, and doesn’t ask much from you in return.
I first pulled this together on a weekend when I needed to use up a bag of frozen hash browns and some leftover ham in the fridge. The result was a simple, cheesy bake that felt satisfying without feeling fussy. Everything goes into one dish, the oven does the work, and you end up with a hot, filling breakfast that actually keeps everyone full for hours.
This recipe is especially useful if mornings are busy in your house. You can assemble it ahead, stash it in the fridge, and just bake it when you’re ready. The frozen hash browns, evaporated milk, and eggs make it budget-friendly and easy to keep on hand, and the pepper Jack adds just enough kick to keep it interesting without being too spicy for most kids.
If you’re looking for something you can serve on lazy weekends, holiday mornings, or even as a simple “breakfast-for-dinner” option, this Farmer’s-Style Casserole fits well. It’s straightforward to customize, uses basic ingredients, and saves you from standing over the stove. Slice it, serve it with some fruit or toast on the side, and you’ve got a complete meal with very little effort.
Make Farmer’s-Style Casserole
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Your Ingredient List
- Cooking spray (a few quick spritzes)
- 3 cups frozen hash brown potatoes (use straight from the bag, no need to thaw)
- 3/4 cup shredded pepper Jack cheese
- 1 cup cooked ham, diced (leftovers are ideal)
- 1/4 cup chopped green onions (both white and green parts)
- 1 (12 oz) can evaporated milk
- 4 large eggs, beaten
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon salt
Technique-Focused Instructions
- Preheat your oven to 350°F (175°C). Lightly coat a 2-quart casserole dish with cooking spray so the potatoes and cheese don’t stick.
- Spread the frozen hash brown potatoes evenly over the bottom of the prepared dish. Break up any large clumps so you get an even layer that will cook consistently.
- Sprinkle the shredded pepper Jack cheese evenly over the potatoes. Follow with the diced ham, then scatter the chopped green onions on top so every bite has some flavor.
- In a medium bowl, whisk together the evaporated milk, beaten eggs, ground black pepper, and salt until the mixture looks smooth and uniform. Make sure there are no visible streaks of egg white.
- Slowly pour the egg and milk mixture over the layered ingredients in the casserole dish. Tilt the dish gently if needed so the liquid seeps down and covers the potatoes and ham as evenly as possible.
- Bake in the preheated oven for 40 to 45 minutes. The top should look set and lightly golden. To check doneness, insert a thin knife into the center; if it comes out clean with no wet egg mixture clinging to it, the casserole is done.
- Remove the casserole from the oven and let it rest for about 5 minutes. This short rest helps it firm up slightly so it slices cleanly and serves more easily.
Easy Make-Ahead Option
If mornings are hectic, this Farmer’s-Style Casserole works well as a prep-ahead dish. Assemble the whole casserole the night before: layer the hash browns, cheese, ham, and green onions in the greased dish, then pour the egg and evaporated milk mixture over the top. Cover tightly with plastic wrap or foil and refrigerate for up to 12 hours. In the morning, let the dish sit at room temperature for about 15 minutes while the oven preheats so it doesn’t go straight from cold to hot. Bake as directed, but you may need an extra 5–10 minutes since it’s starting from chilled. You can also bake it completely ahead, cool it, and store portions in the fridge for 3–4 days. Reheat individual slices in the microwave or warm the whole dish in a 325°F oven until hot.
Simple Swap Ideas
This casserole is easy to adapt to what you already have on hand. You can swap the pepper Jack for cheddar, Colby Jack, or mozzarella if you prefer something milder. Leftover sausage, bacon, or cooked turkey can replace the ham at a 1:1 ratio. For extra veggies, stir in chopped bell peppers, cooked broccoli, or spinach on top of the potatoes before adding the cheese. If you don’t have evaporated milk, you can use an equal amount of whole milk or half-and-half, though the texture will be slightly softer. For a bit more seasoning, sprinkle in garlic powder, smoked paprika, or dried herbs with the egg mixture, but avoid adding too much extra salt if your cheese or ham is already salty.
Curious About This Recipe? Read On
How can I tell if I’ve added enough seasoning before baking?
Since you can’t safely taste the raw egg mixture, it helps to think about the saltiness of your ingredients. Ham and pepper Jack cheese already bring a good amount of flavor. The 1/8 teaspoon of salt and 1/4 teaspoon of pepper are a solid baseline. If your ham is very mild or low-sodium, you can add an extra pinch of salt and pepper to the egg mixture. Visually check that the top has a light dusting of pepper so you know it’s evenly distributed.
Why use evaporated milk instead of regular milk in this casserole?
Evaporated milk gives the casserole a slightly richer, more custard-like texture without needing cream. Because some of the water has been removed, it holds up better during baking and helps the eggs set nicely. This means you get clean slices that don’t weep liquid. It’s also shelf-stable, so it’s easy to keep on hand. If you swap in regular milk, the casserole will still work, but it may be a bit softer and less firm when cut.
Can I bake this in a different pan size if I don’t have a 2-quart dish?
Yes, you can adjust to what you have. A 9×9-inch square pan is usually close in volume to a 2-quart dish and will work with the same baking time. If you use a larger, shallower pan, the mixture will be thinner and may cook a little faster, so start checking for doneness around 35 minutes. A deeper dish may need extra time, up to 50 minutes. Always rely on the knife test in the center rather than just the clock.
Farmer's Casserole
Equipment
- 2-quart casserole dish
- mixing bowl
- whisk
Ingredients
- cooking spray for greasing the dish
- 3 cups frozen hash brown potatoes use directly from the bag
- 3/4 cup shredded pepper Jack cheese for a spicy, melty layer
- 1 cup cooked ham diced; leftovers work well
- 1/4 cup green onions chopped, include white and green parts
- 1 12 ounce can evaporated milk
- 4 large eggs beaten
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon salt
Instructions
- Set the oven to 350°F (175°C). Lightly spray a 2-quart casserole dish with cooking spray to prevent sticking.
- Spread the frozen hash browns in an even layer across the bottom of the prepared dish.
- Scatter the shredded pepper Jack over the potatoes, then top with diced ham and the chopped green onions.
- In a medium bowl, whisk together the evaporated milk, beaten eggs, salt, and black pepper until smooth.
- Pour the milk-and-egg mixture evenly over the layered ingredients so it soaks through the casserole.
- Bake in the preheated oven for 40 to 45 minutes, or until the center is set and a knife inserted into the middle comes out clean.
- Allow the casserole to rest for about 5 minutes before slicing and serving to let it firm up a bit.
