Farmer's Casserole
A cozy, cheesy breakfast casserole built from frozen hash browns, pepper jack, ham, and green onions, bound with evaporated milk and eggs. Quick to assemble and baked until golden, it's a comforting go-to for lazy weekend mornings or make-ahead brunches.
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.