This warm and rustic casserole is perfect for breakfast or brunch, loaded with potatoes, cheese, eggs, and ham. It's easy to make, feeds a crowd, and offers comforting flavors with every bite.
Ingredients
3 cups frozen hash browns, thawed 🥔
1 cup cooked ham, chopped (or substitute with cooked bacon or sausage) 🍖
1 cup shredded cheddar cheese 🧀
1/2 cup shredded Monterey Jack cheese
1/4 cup chopped green onions (optional) 🌱
For the egg mixture:
4 large eggs 🥚
1 (12 oz) can evaporated milk 🥛
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder (optional)
1/4 teaspoon smoked paprika (optional, for a smoky flavor)
Instructions
1. Preheat Oven:
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
2. Assemble the Base:
Spread the thawed hash browns evenly across the bottom of the prepared baking dish.
Sprinkle the chopped ham, cheddar cheese, Monterey Jack cheese, and green onions (if using) over the hash browns.
3. Prepare the Egg Mixture:
In a mixing bowl, whisk together the eggs, evaporated milk, salt, pepper, garlic powder, and smoked paprika until fully combined.
4. Combine and Bake:
Pour the egg mixture evenly over the hash brown and cheese layer.
Bake in the preheated oven for 45-55 minutes, or until the center is set and a knife inserted into the middle comes out clean.
5. Cool and Serve:
Let the casserole cool for about 5 minutes before slicing. Serve warm. Professional Tips:
Substitute the ham with your favorite protein or add vegetables like bell peppers, mushrooms, or spinach for added flavor.
For a creamier casserole, add 1/2 cup of sour cream to the egg mixture.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
This farmer's casserole is a crowd-pleaser that's perfect for busy mornings or weekend gatherings. Enjoy! 🥔🥓🧀