Farmer's Casserole
Classic make-ahead breakfast casserole with hash browns, ham, jalapeño Monterey Jack cheese, green onions and a milky egg custard. Can be refrigerated overnight and baked in the morning.
Ingredients
- 3 cup frozen shredded hash browns, thawed
- 0.8 cup shredded Monterey Jack with jalapeño
- 1 cup diced fully cooked ham or Canadian bacon
- 0.3 cup sliced green onions
- 4 large eggs, beaten
- 12 oz evaporated milk
- 0.3 tsp pepper
- 1/8 tsp salt
Instructions
- 1
Preheat oven to 350°F. Grease a 2-quart square baking dish.
- 2
Arrange potatoes evenly in the bottom of dish. Sprinkle with cheese, ham and green onion.
- 3
Combine eggs, milk, pepper and salt. Pour over potato mixture.
- 4
(*This dish may be covered and refrigerated for several hours or overnight at this point.)
- 5
Bake for 40-45 minutes (55-60 minutes if made ahead and chilled), or until center appears set.
- 6
Let stand 5 minutes before serving.
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