Farmer's Casserole

By: Melissa Baker

This week I wanted to share a breakfast recipe with you. It's called Farmer's Casserole. I have made this for my family several times and everyone loves it! It's one of those recipes that you can substitute ingredients to make it your own and add a different flavor to it. We have tried this recipe with bacon instead of the ham. It changes up the flavor a little without taking away from the original recipe. This is a great casserole and you can serve it for any meal, not just breakfast. It's great as leftovers as well. Enjoy!

Yield: 12 Servings

Prep Time: 20 min

Cook Time: 50 min

Ingredients:

• 6 cups frozen shredded hash brown potatoes
• 1 1/2 cups shredded Monterey Jack cheese with jalapeño peppers (or shredded Cheddar cheese)
• 2 cups diced cooked ham or Canadian bacon
• 1/2 cup sliced green onions 
• 8 large beaten eggs (or 2 cups egg substitute)
• Two 12-ounce cans (3 cups total) evaporated milk or evaporated skim milk
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions:

1. Grease a 3-quart rectangular baking dish. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onion. In a large mixing bowl, combine eggs, milk, salt and pepper. Pour egg mixture over potato mixture in dish.

2. At this point, you can cover and refrigerate until ready to bake (several hours or overnight). When ready to bake, preheat oven to 350°F. Bake, uncovered, for 45-55 minutes or until center appears set. Let stand for 5 minutes before serving. If baking after casserole has been chilled, you will need to increase baking time to 55 to 60 minutes.

Tips: 

*Add tabasco for a bit of a kick.

*Serve with a good dollop of sour cream.

This recipe is courtesy of RecipeGirl.com