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This Farmer’s Breakfast Casserole recipe is hearty, filling, and exactly the kind of breakfast that can carry you through a busy morning. Crispy hash browns, savory ham, eggs, and plenty of melted cheese come together in one easy brunch dish.
Breakfast casseroles are a favorite around here! Also try my Amish Breakfast Casserole and Overnight Breakfast Casserole.
Why you’ll love this hearty farmers’ casserole recipe!
If you’ve ever searched for a farmers casserole or farmer’s casserole, this is the kind of classic farmhouse-style breakfast people have in mind: simple ingredients, a generous portion, and a satisfying mix of potatoes, meat, eggs, and cheese.
Even better, it is easy to assemble ahead of time. You can put everything together the night before, refrigerate it, and bake it in the morning.
- Budget-friendly: The recipe uses simple fridge and freezer staples.
- Hearty and filling: Hash browns, ham, eggs, and cheese make this a substantial meal.
- Easy to assemble: Everything layers into one baking dish with very little prep.
- Great for making ahead: Assemble it the night before and bake it fresh in the morning.
- Easy to customize: Swap the ham, use a different cheese, or add vegetables.
- Perfect for brunch: It is easy to slice, serve, and pair with fruit, muffins, or cinnamon rolls.
Table of Contents
What Is a Farmer’s Casserole?
A farmer’s casserole is typically a hearty baked breakfast made with potatoes, eggs, cheese, and a savory meat such as ham, bacon, or sausage.
This version uses frozen hash browns as the base, then layers on diced ham, Monterey Jack cheese, and green onions before everything is covered with a rich egg and half-and-half mixture.
You may also see the dish written as farmers casserole, and both names are commonly used for the same type of farmhouse-style breakfast bake.
What sets this version apart is how simple the ingredient list is. There is no bread to cube and no complicated sauce to prepare. The potatoes give the casserole structure, while the eggs hold everything together.
Ingredient Notes
See recipe card below this post for ingredient quantities and full instructions.
- Nonstick cooking spray – Use this to coat the baking dish so the casserole releases easily.
- Frozen hash browns – These create the hearty potato base and keep prep simple.
- Monterey Jack cheese – Monterey Jack melts beautifully and has a mild flavor that works well with eggs and ham.
- Green onions – These add a little freshness and mild onion flavor.
- Ham – Diced ham adds savory flavor and makes the casserole more filling.
- Eggs – Eggs form the base of the filling and hold the casserole together.
- Salt – Season the egg mixture lightly.
- Black pepper – Adds a little warmth and balances the richness.
- Half-and-half – This makes the egg mixture rich and creamy. Whole milk can be substituted if needed.
Variations
- Use sausage: Replace the ham with cooked breakfast sausage.
- Try bacon: Crumbled cooked bacon is another easy substitute.
- Make it vegetarian: Leave out the ham and add vegetables like spinach, mushrooms, peppers, or tomatoes.
- Change the cheese: Cheddar, Colby Jack, pepper Jack, or a blend all work well.
- Add seasoning: Sprinkle in a little garlic powder, smoked paprika, or everything bagel seasoning for extra flavor.
How to Make Farmer’s Breakfast Casserole
- Layer the potatoes: Spread the frozen hash browns evenly across the bottom of the prepared dish.
- Add the fillings: Sprinkle the shredded Monterey Jack, diced ham, and green onions evenly over the potatoes.
- Make the egg mixture: In a medium bowl, whisk together the eggs, half-and-half, salt, and black pepper until well combined. Slowly pour the egg mixture evenly over the potato, ham, and cheese layers.
- Bake: Bake for 40 to 45 minutes, or until the top is lightly browned and a knife inserted in the center comes out clean. Let the casserole stand for 5 to 10 minutes before slicing.
Kasey’s Tips
- Spread the hash browns evenly: An even potato layer helps the casserole bake consistently from edge to center.
- Use fully cooked ham: This recipe assumes the ham is already cooked, so all it needs to do is heat through in the oven.
- Do not overbake: Remove the casserole once the center is set. Overbaking can make the eggs dry or rubbery.
- Let it rest before cutting: A short rest gives the eggs time to firm up and makes the slices neater.
- Grate your own cheese if possible: Freshly shredded cheese tends to melt more smoothly than pre-shredded varieties.
How to Store
To Store: Transfer leftovers to an airtight container and refrigerate for 3 to 4 days.
To Reheat: Warm individual portions in the microwave until heated through.
For larger portions, cover the baking dish and warm it in a low oven until hot.
Serving Suggestions
Farmer’s breakfast casserole makes a delicious complete breakfast or you can serve it with a few other dishes. Some of my suggestions are outlined below:
- Bacon. A pile of crisp bacon is a natural side to breakfast casserole.
- Fruit salad. Make a fruit salad for a light and healthy accompaniment to this hearty breakfast casserole.
- As part of a brunch buffet. This farmer’s breakfast casserole definitely has a place on the summer brunch table. You can serve it alongside all sorts of dishes—some suggestions include blueberry muffins, overnight cinnamon rolls, or even pancakes!
- For dinner. Yes, a breakfast casserole can also be served for dinner! Because this is such a hearty recipe, I sometimes serve it for dinner along with a fresh corn salad or a roasted broccoli.
Frequently Asked Questions
A farmer’s casserole is a hearty baked breakfast typically made with potatoes, eggs, cheese, and meat such as ham, bacon, or sausage. This version uses hash browns, ham, Monterey Jack cheese, green onions, eggs, and half-and-half.
Yes. You can assemble the entire casserole the night before, cover it, and refrigerate it. Let it sit at room temperature for about 30 minutes before baking.
Potatoes, eggs, cheese, and meat give a farmhouse casserole its filling texture and rich flavor. Those ingredients make it substantial enough to serve as a complete meal.
Yes. You can replace the ham with cooked sausage or bacon, or leave the meat out and add vegetables instead.
Yes, but they should be shredded and cooked enough to remove excess moisture before assembling the casserole. Frozen hash browns are easier because they save prep time and give consistent results.
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Farmer’s Breakfast Casserole
Equipment
- 9×13 baking dish
- Mixing bowl
Ingredients
- Nonstick cooking spray
- 3 cups frozen hash browns, thawed
- 1 cup shredded Monterey Jack cheese
- 2 cups diced, cooked ham
- ¼ cup green onions, chopped
- 6 eggs
- 1 ½ cups half-and-half
- 1 teaspoon salt
- ⅓ teaspoon black pepper
Instructions
- Preheat the oven to 350℉. Coat the inside of a 9×13 baking dish with nonstick spray, set aside.Nonstick cooking spray
- Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onions.3 cups frozen hash browns, thawed, 1 cup shredded Monterey Jack cheese, 2 cups diced, cooked ham, ¼ cup green onions, chopped
- In a bowl combine eggs, half-and-half, salt, and pepper. Pour egg mixture over potato mixture in dish.6 eggs, 1 teaspoon salt, 1 ½ cups half-and-half, ⅓ teaspoon black pepper
- Bake for 40 to 45 minutes until the top is browned and a knife inserted in the center comes out clean. Let rest for 5 to 10 minutes before serving.
Video
Notes
- Spread the hash browns evenly: An even potato layer helps the casserole bake consistently from edge to center.
- Use fully cooked ham: This recipe assumes the ham is already cooked, so all it needs to do is heat through in the oven.
- Do not overbake: Remove the casserole once the center is set. Overbaking can make the eggs dry or rubbery.
- Let it rest before cutting: A short rest gives the eggs time to firm up and makes the slices neater.
- Grate your own cheese if possible: Freshly shredded cheese tends to melt more smoothly than pre-shredded varieties.
Nice recipe can you use egg whites and if so about how many?
Hey Kasey, unless my eyes deceive me, the photos all show diced ham in the casserole. The recipe calls for crumbled sausage. Is the mistake in the recipe or in the photos? Or in my eyes? 🙃
Take care, Teresa
I thought the ingredients were ham..i don’t know where you saw sausage. But I can’t see why you couldn’t use breakfast sausage. I would just drain the grease and layer it also.
I am a little confused here….after cooking the sausage and draining off the excess oil, where do you put it? Do I put in the casserole dish, or what?