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Y’all, this Farmer’s Casserole recipe is one of my absolute favorites and has become a staple breakfast in my household over the years. This cheesy, eggy bake is perfect for lazy weekend mornings or for feeding a crowd during the holidays.
Once you try it, you’ll be hooked! It comes together quickly and bakes up with irresistible flavors.
Should I Use Bacon or Ham?
I usually make it with ham since I love the classic combination of ham, cheese, and potatoes. But bacon would be delicious too—who doesn’t love a little smoky, crispy bacon in the morning? You could cook up some bacon until it’s nice and crispy, crumble it, and stir it in. I may have to try that next time! Either option gives you that salty, meaty flavor that pairs perfectly with the creamy eggs and potatoes.
What’s the Best Cheese for This?
Sharp cheddar is my go-to since it gives that iconic cheesy flavor. I also like to throw in some Monterey Jack for its meltiness, which helps create the ideal creamy texture. But feel free to use whatever melty cheese you love—Colby, Swiss, Gruyère—get creative with the cheese here!
Should I Use Regular or Evaporated Milk?
I highly recommend using evaporated milk rather than regular milk. Evaporated milk makes the casserole ultra creamy and luscious, while regular milk can make it too thin and watery. Trust me, the evaporated milk makes a difference you can taste!
Can I Prep This Ahead of Time?
Absolutely! One reason I love this recipe so much is that you can assemble it the night before and just bake it when needed. You can also fully cook it, let it cool, and freeze it for up to 3 months. Just thaw overnight and reheat when ready to serve.
It’s so nice to be able to prepare it in advance when cooking for company or during the holidays. This dish is a lifesaver for easy entertaining!
The Best Ever Farmer’s Breakfast Casserole
This easy breakfast casserole is loaded with flavorful ingredients like cheese, ham, onions, and potatoes. It’s perfect for feeding a crowd or prepping ahead for busy mornings.
Ingredients:
1/4 cup sliced green onions
1 1/2 cups shredded Monterey Jack cheese
2 cups diced, cooked ham
6 cups frozen, shredded hash brown potatoes
Two 12-ounce cans evaporated milk
8 large eggs
1/4 teaspoon ground pepper
1/4 teaspoon salt
Instructions:
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