There’s something incredibly comforting about waking up to the smell of a warm, savory breakfast that’s already waiting to slide into the oven. This Farmer’s Breakfast Casserole is that kind of recipe, hearty, simple, and practically made for slow mornings, holiday gatherings, or feeding a hungry crowd.
It’s layered with tender potatoes, smoky ham, and gooey cheese, all baked together in a silky egg custard that puffs up beautifully. The best part? You can assemble it the night before, so all you have to do the next morning is bake, slice, and serve.
Simple Step-by-Step Instructions
1. Build the base.
Lightly grease your baking dish, then spread thawed hash browns evenly across the bottom.
2. Add the good stuff.
Sprinkle cheese, ham, and green onions evenly over the potatoes. Don’t pack it down, keeping it loose helps the egg mixture settle perfectly.
3. Whisk and pour.
In a bowl, whisk eggs, milk, salt, and pepper until smooth. Pour evenly over the layers in the dish, making sure every nook gets covered.
4. Chill if you’re prepping ahead.
At this point, you can cover the dish tightly and refrigerate overnight if you want a no-work morning.
5. Bake to perfection.
When ready, bake uncovered until the center sets and the top is slightly golden. If you made it ahead and chilled it first, give it a little extra time in the oven.
6. Let it rest, then serve.
Allow the casserole to sit for several minutes after baking. It helps everything set so you can slice clean squares.
Notes & Tips
- Plan ahead: This casserole is designed for overnight chilling. It actually improves as the flavors meld and the potatoes soak in the egg mixture.
- Switch things up: Feel free to swap cheeses or use different breakfast meats like sausage or bacon.
- Milk variations: Whole milk, 2%, or dairy alternatives can be used for slightly lighter results.
- Golden top hack: Broil the dish for the last minute or two if you want that irresistibly crisp, browned cheese crust.
- Storing leftovers: Cover tightly and refrigerate for up to three days. It reheats beautifully in the microwave.
Frequently Asked Questions
1. Can I make this completely the day before?
Yes! Assemble everything, cover tightly, refrigerate, and bake the next morning. Just extend the bake time slightly since it’s starting cold.
2. Do I have to thaw the potatoes first?
Yes! thawing helps them cook evenly and prevents excess moisture from watering down the casserole.
3. Can I add vegetables?
Absolutely. Bell peppers, mushrooms, or even spinach mix right in without affecting baking time.
4. Is it okay to swap out the ham?
Of course. Cooked sausage, bacon, or even leftover holiday ham slices all work perfectly.
5. How will I know it’s done baking?
The center should look set, not wet, and a knife inserted near the middle should come out clean.
