Farmer’s Casserole

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Farmer’s Casserole is the ultimate hearty, crowd-pleasing breakfast bake—combining hash brown potatoes, savory ham, sharp cheddar cheese, and a fluffy egg custard baked to golden perfection.

Because it can be completely assembled the night before and baked fresh in the morning, it is a staple for family brunches and holiday mornings.

Pro-Tips for the Best Farmer’s Casserole

  1. Thaw and Drain Hash Browns: Excess moisture in frozen shredded hash browns will make the casserole watery. Thaw them completely and squeeze out any remaining water using a clean kitchen towel before assembling.
  2. Use Evaporated Milk or Heavy Cream: While regular milk works, using evaporated milk or a mix of whole milk and heavy cream gives the egg custard a velvety, rich texture that holds its structure when sliced.
  3. Sharp Cheddar + Monterey Jack Mix: Combining sharp cheddar (for bold flavor) with Monterey Jack or Swiss (for smooth melting) ensures every bite is flavorful and gooey.

Classic Overnight Farmer’s Casserole Recipe

Ingredients

  • 3 cups frozen shredded hash brown potatoes (thawed and squeezed dry)
  • 1½ cups (about 200g) cooked ham, diced (or cooked breakfast sausage/bacon)
  • 1 cup (115g) sharp cheddar cheese, shredded
  • 1 cup (115g) Monterey Jack or Swiss cheese, shredded
  • ¼ cup green onions (scallions), thinly sliced
  • 8 large eggs
  • 1½ cups evaporated milk (or whole milk)
  • ½ tsp salt
  • ½ tsp garlic powder
  • ¼ tsp freshly cracked black pepper
  • ¼ tsp smoked paprika
1.Prep Baking Dish & Oven:Prevents sticking and creates clean slices.

Preheat your oven to 350°F (175°C). Grease a 9×13-inch (or 8×11-inch) glass or ceramic baking dish with butter or non-stick cooking spray.
2.Layer Hash Browns & Savory Filling:Creates a sturdy, flavorful base.

Spread the thawed, drained hash brown potatoes evenly across the bottom of the prepared dish. Layer the diced ham, shredded cheddar cheese, Monterey Jack cheese, and sliced green onions over the hash browns.
3.Whisk Egg Custard:Whisk thoroughly to incorporate air for a fluffy texture.

In a large bowl, whisk together the eggs, evaporated milk, salt, garlic powder, black pepper, and smoked paprika until smooth and fully combined.
4.Pour Over & Rest (or Chill):Ensures all ingredients absorb the egg custard.

Pour the egg mixture evenly over the hash brown and ham layers. Gently tap the dish on the counter so the egg sinks through to the bottom. (If making ahead, cover tightly with foil and refrigerate overnight).
5.Bake Until Set:Bake until golden and set in the center.

Bake uncovered at 350°F (175°C) for 40 to 50 minutes (add 10 minutes if baking straight from the fridge) until the top is golden brown and a knife inserted near the center comes out clean.
6.Rest & Serve:Allows the custard to firm up for clean square cuts.

Let the casserole cool for 10 minutes before slicing into squares. Serve warm with fresh fruit, salsa, or sour cream.

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