Of course! Here is a classic, hearty recipe for Farmer’s Casserole. It’s a quintessential breakfast or brunch dish designed to feed a crowd and keep you full all morning. It’s incredibly easy to assemble and can be made the night before.
Classic Farmer’s Casserole
This casserole layers hash browns, ham, cheese, and a creamy egg mixture for a satisfying all-in-one meal.
Why You’ll Love It:
· Make-Ahead Perfect: Assemble it the night before and just pop it in the oven in the morning.
· Feeds a Crowd: Ideal for holiday mornings, house guests, or potlucks.
· Customizable: Easily adapt the add-ins to your family’s preferences.
Recipe
Yield: 8 servings Prep Time: 20 minutes Cook Time: 55-60 minutes Chill Time: Optional, but recommended (8 hours to overnight)
Ingredients:
· 3 cups frozen shredded hash brown potatoes (thawed)
· ¾ cup shredded pepper Jack cheese (or Monterey Jack for less heat)
· 1 cup cooked ham, diced (or cooked and crumbled sausage or bacon)
· ¼ cup green onions, sliced
· 1 ½ cups shredded cheddar cheese, divided
· 4 large eggs
· 1 (12 oz) can evaporated milk (or 1 ½ cups whole milk)
· ½ teaspoon salt
· ¼ teaspoon black pepper
· ⅛ teaspoon paprika (optional, for color)
Instructions:
- Preheat Oven & Prepare Dish: Preheat oven to 350°F (175°C). Grease a 2-quart rectangular or 9×9-inch square baking dish.
- Create the Base: Spread the thawed hash browns evenly in the bottom of the prepared dish. Sprinkle with the pepper Jack cheese, diced ham, and green onions. Top with 1 cup of the shredded cheddar cheese.
- Make the Egg Mixture: In a large bowl, beat the eggs. Whisk in the evaporated milk, salt, and pepper until well combined.
- Assemble: Carefully pour the egg mixture over the layers in the baking dish. The liquid will not completely cover everything at first. Sprinkle the remaining ½ cup of cheddar cheese on top and dust with paprika if desired.
- Chill (Optional but Recommended): At this point, you can cover the dish with plastic wrap and refrigerate for 8 hours or overnight. This allows the egg to soak into the hash browns, resulting in a better texture. If baking immediately, proceed to the next step.
- Bake: Bake, uncovered, for 55 to 60 minutes (add 5-10 minutes if baking straight from the fridge). The casserole is done when the center appears set, a knife inserted near the center comes out clean, and the edges are golden brown.
- Rest and Serve: Let the casserole stand for 5-10 minutes before cutting into squares and serving.
Recipe Variations & Tips:
· Hash Browns: You can use frozen diced hash browns instead of shredded. Just make sure they are thawed so they cook evenly.
· Meat Options: Substitute the ham with ½ lb of cooked and crumbled breakfast sausage, 6 slices of cooked and crumbled bacon, or even diced cooked chicken.
· Vegetable Add-Ins: Feel free to add ½ cup of diced bell peppers, mushrooms, or thawed and squeezed-dry spinach for extra nutrition and flavor.
· Cheese Choices: Any good melting cheese works! Swiss, Gouda, Colby Jack, or a Mexican blend are all great options.
· Using Fresh Potatoes: You can use 3 cups of freshly shredded potato (like russet). Be sure to rinse and thoroughly dry the shreds to remove excess starch and water.
· Don’t Skip the Evaporated Milk: It gives the casserole a richer, creamier texture than regular milk, but whole milk will work in a pinch.
· Test for Doneness: The casserole will puff up slightly and the edges will be bubbly and golden when it’s done. If the top is browning too quickly, you can tent it loosely with foil for the last 15 minutes of baking.
Enjoy this comforting, hearty, and delicious breakfast casserole