Recipes & Cooking Breakfast & Brunch Breakfast Casseroles Farmers Casserole 4.0 (194) 16 Reviews This hearty meat, potato, cheese, and egg casserole can be served at just about any meal. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process and Sarah Martens Sarah Martens Sarah Martens is the Senior Editor overseeing food at Better Homes & Gardens digital. She has been with the BHG brand for more than 10 years. Learn about BHG's Editorial Process Updated on March 20, 2023 Rate PRINT Share Prep Time: 25 mins Bake Time: 40 mins Stand Time: 5 mins Total Time: 1 hr 10 mins Servings: 6 Jump to Nutrition Facts Roundup just a handful of inexpensive ingredients including potatoes, eggs, and ham, to create this farmers casserole. Try it for breakfast, brunch, or lunch, or even as an easy dinner recipe. Just alter your side dishes accordingly. For breakfast, we like to serve it alongside fresh fruit, coffee, and muffins. At lunch or dinner, round out the meal with a fresh green salad, crusty bread, and steamed vegetables. You can easily make this recipe the day before and refrigerate it until you're ready to bake it. The beauty of this egg casserole recipe is how easy it is to customize. If you're watching your cholesterol, the eggs in this farmers breakfast casserole can be partially or completely replaced with refrigerated egg product (¼ cup per egg). Not a fan of ham and cheddar? Try a spiced up version made with chopped breakfast sausage and jalapeno Monterey Jack cheese. If you prefer more veggies in your breakfast, try adding blanched cut-up asparagus, chopped spinach or kale, or chopped bell pepper. We've also included a big-batch egg casserole recipe that feeds 12. This is perfect for holiday entertaining, potlucks, or to meal prep for the week. To meal prep, bake the casserole and let it cool completely. Store individual servings in the fridge and microwave to reheat. BHG/Alexandra Shytsman. Ingredients Nonstick cooking spray 3 cup frozen shredded hash brown potatoes ¾ cup shredded Monterey Jack cheese with jalapeno peppers or shredded cheddar cheese (3 ounces) 1 cup diced cooked ham, cooked breakfast sausage or Canadian-style bacon ¼ cup sliced green onions (2) 4 beaten eggs or 1 cup refrigerated or frozen egg product, thawed 1 ½ cup milk or one 12-ounce can evaporated milk or evaporated fat-free milk ⅛ teaspoon salt ⅛ teaspoon black pepper Directions Coat a 2-quart square baking dish with nonstick cooking spray. Arrange the shredded hash brown potatoes evenly in the bottom of the dish. Evenly sprinkle the potatoes with the shredded cheese, diced ham, and sliced green onions. In a bowl, combine the beaten eggs, milk, salt, and pepper. Pour the egg mixture over the potato mixture in the baking dish. Bake, uncovered, in a 350 degree F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let the farmers breakfast casserole stand 5 minutes before serving. Makes 6 servings. Test Kitchen Tip: To make the egg casserole recipe ahead of time, prepare as above through step 2. Cover and chill for up to 24 hours. Bake, uncovered, in a 350 degree oven for 50 to 55 minutes or until a knife inserted near the center comes out clean. Let the egg casserole stand 5 minutes before serving. Farmers Casserole for 12 Variation Serve up breakfast for a crowd! Prepare the farmers egg casserole recipe as above, except double all ingredients and use a 3-quart rectangular baking dish. Bake, uncovered, for 45 to 55 minutes or until a knife inserted near the center comes out clean. Let the baked casserole stand 5 minutes before serving. Makes 12 servings. Rate It Print Nutrition Facts (per serving) 265 Calories 12g Fat 23g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 265 % Daily Value * Total Fat 12g 15% Saturated Fat 6g 30% Cholesterol 175mg 58% Sodium 590mg 26% Total Carbohydrate 23g 8% Total Sugars 3g Protein 17g 34% Vitamin C 7.7mg 9% Calcium 212mg 16% Iron 2mg 11% Potassium 552mg 12% Folate, total 20.2mcg Vitamin B-12 0.8mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.