Farmer’s Casserole

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4.78 from 9 votes
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This farmers casserole is a cozy, make-ahead overnight breakfast casserole loaded with hash browns, savory ham, melty cheese, and fluffy eggs—everything you want in a warm, satisfying breakfast.

Close-up of a farmers breakfast casserole piece held on a metal spatula, highlighting chunks of ham, bits of green onion, and golden melted cheese.

It’s the kind of meal that makes busy mornings feel easy. Just assemble it the night before, pop it in the oven the next day, and breakfast is ready with zero fuss.

Perfect for holiday mornings, weekend brunch, or anytime you need to feed a crowd, this delicious breakfast casserole is always a hit.

It’s hearty, simple, and endlessly flexible—once you make it, you’ll want to keep it in regular rotation.

Overhead view of a white baking dish with a sliced breakfast casserole, featuring melted cheese, ham, and green onions, with the center piece removed.

If you are a baked breakfast casserole fanatic like I am you won’t want to miss my overnight french toast casserole recipe, this incredible blueberry french toast casserole, or my very popular biscuits and gravy casserole.

Why You’ll Love This Farmers Casserole Recipe

  • Easy to make ahead and bake fresh in the morning.
  • Feeds a hungry crowd with minimal effort.
  • Packed with classic breakfast favorites.
  • Great way to use leftover ham or pantry staples.
  • Makes delicious leftovers for busy weekdays.
  • Perfect for Christmas morning, Thanksgiving morning, or Easter brunch.

Ingredients

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

Labeled ingredients on a marble surface, including a bowl of frozen hash browns, shredded Colby Jack cheese, and diced cooked ham, plus eggs, evaporated milk, green onions, and small wooden spoons with salt and pepper.
  • Frozen hash browns: Shredded or diced both work. No need to thaw.
  • Ham: Use cooked, diced ham. Leftover ham or store-bought ham steaks both work.
  • Colby Jack cheese: Cheddar cheese, Pepper Jack, or Monterey Jack cheese are great swaps.
  • Eggs: Eight large eggs.
  • Evaporated milk: Found in the baking aisle and thicker than regular milk, it gives the casserole a rich texture without watering it down. Whole or 2% work best for this recipe.
  • Green onions: Add freshness and flavor but can be left out.
  • Salt & pepper: Keep it simple and season to taste.

Pro Tip

For best results, bake in a stoneware or ceramic dish, which heats more evenly. If using glass, keep an eye on the bottom—it may brown quicker.

How To Make Farmer’s Casserole

Step 1: Spray a 9 x 13 rectangular baking dish with non-stick cooking spray. Then spread the shredded hash brown potatoes evenly along the bottom of the dish. Sprinkle the ham, cheese, and green onions on top.

Two side-by-side photos of a white rectangular casserole dish; the left shows a layer of plain shredded hash browns, and the right shows the dish topped with shredded cheese, diced ham, and chopped green onions.

Step 2: In a large mixing bowl, combine eggs, evaporated milk, salt, and pepper.

Side-by-side images of the egg mixture before and after whisking.

Step 3: Pour egg mixture into the baking dish. Cover and place in the refrigerator overnight, or until ready to bake.

Breakfast casserole ingredients in casserole dish with egg mixture poured over them.

Step 4: Bake as directed in the recipe card below. Allow the casserole to stand for 5 minutes before slicing and serving.

Storage

Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.

Freeze: Let cool completely, then freeze in portions or as a whole casserole for up to 2 months. Thaw completely in the fridge before reheating.

Reheat: Cover and bake at 350°F until warmed through (about 30 minutes), or microwave individual slices for 1–2 minutes.

A fully baked farmer's casserole in a white dish, cut into rectangular slices with golden melted cheese, diced ham, and green onion visible on top.

Additions & Variations

  • Farmers egg casserole with sausage: Replace ham with cooked breakfast sausage or turkey sausage.
  • Hashbrown breakfast casserole with peppers: Add diced bell peppers or green chiles for extra color and flavor.
  • Spicy breakfast bake: Use Pepper Jack cheese and add crushed red pepper or jalapeños.
  • Vegetarian version: Omit meat and add vegetables such as sautéed spinach, mushrooms, or zucchini. Just don’t overload with watery veggies like tomatoes.
  • Bacon breakfast casserole: Swap ham for crumbled cooked bacon for a smoky twist.

Tips for the Best Farmer’s Casserole

  • Use a ceramic or stoneware dish for even baking.
  • Let casserole rest before slicing to help it set.
  • Skip the pre-shredded cheese and shed your own – it melts much better.
A slice of farmers casserole plated in front of the baking dish.

Farmer’s Casserole FAQs

Can I use regular milk instead of evaporated milk for this casserole?

I recommend sticking with evaporated milk for this recipe. Regular milk is thinner and will result in a watery casserole.

Can I use meat other than ham?

Yes, you can. I love the combination of flavors in this casserole with ham, but you can substitute it with your favorite breakfast meat. If you use breakfast sausage or crispy bacon, be sure to cook them before mixing them into your casserole.

How will I know when my casserole is done?

The top of the casserole will firm up when it is done and a knife inserted in the center will come out clean.

More Tasty Breakfast and Brunch Recipes

Farmers casserole piece being removed from casserole dish.
Recipe
A slice of farmers casserole being lifted from the baking dish, highlighting its chunks of ham, bits of green onion, and golden melted cheese.
Recipe
4.78 from 9 votes

Farmer’s Casserole

Author: Jaclyn
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
This easy farmers egg casserole is packed with hash browns, ham, eggs, and cheese, for a cozy baked breakfast casserole. Prep it ahead and bake in the morning—perfect for feeding a crowd.

Equipment

Ingredients
 

  • 6 cups frozen hash browns
  • 2 cups diced cooked ham
  • 1 ½ cups shredded Colby jack cheese
  • 2 green onions sliced
  • 8 large eggs
  • 2 12-ounce cans evaporated milk
  • ¼ teaspoon salt or to taste
  • ¼ teaspoon black pepper

Instructions

  • Prep a 9×13-baking dish with non-stick spray.
  • Spread the frozen hash browns evenly along the bottom of the casserole dish. Top with ham, cheese, and green onions.
  • In a large mixing bowl, whisk to combine eggs, evaporated milk, salt, and pepper. Pour into the baking dish.
  • Cover and place in the refrigerator overnight, or until ready to bake. 
  • When ready to bake, preheat the oven to 350° F. Uncover the casserole and bake for 55-65 minutes, or until the center is set and firm. 
  • Remove from the oven and allow to sit for 5 minutes before slicing and serving.

Notes

Two 8-ounce ham steaks (e.g. Smithfield, Hatfield) work perfectly for this recipe you don’t have leftover cooked ham on hand.
I recommend using a stoneware or ceramic baking dish since they heat more evenly than a glass baking dish. A glass baking dish can be used if needed just keep in mind that the bottom of the casserole may brown quicker.
Refrigerate leftovers in an airtight container for up to 3 days.

Nutrition

Calories: 291kcal | Carbohydrates: 25g | Protein: 17g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 151mg | Sodium: 521mg | Potassium: 539mg | Fiber: 2g | Sugar: 6g | Vitamin A: 478IU | Vitamin C: 10mg | Calcium: 290mg | Iron: 2mg
A slice of farmers casserole being lifted from the baking dish, highlighting its chunks of ham, bits of green onion, and golden melted cheese.

Did You Make This Recipe?

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Recipe and images updated 4/14/25 to call for baking in a ceramic casserole so that the bottom doesn’t brown as much as it did with the glass baking dish it was originally made it in. You can see one of the original photos below.

Square slice of breakfast casserole with hash browns, ham, eggs, and green onion served on a white plate with a fork next to it
4.78 from 9 votes (8 ratings without comment)

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Recipe Rating




6 Comments

  1. WOULD BE NICE IF EVERYTHING WAS PUT IN ONE PLACE I DO NOT HAVE A PRINTER SO I HAVE TO TAKE PICTURES WITH MY CAMERA. ALSO HOW MANY SERVINGS IT MAKES. I AM ALONE IAM 80 YEARS .

    1. If you click the “jump to recipe” button at the top of any one of my blog posts it will take you to the “recipe card” where you will find all the info including ingredients, instructions, serving size, and cook time.

    2. If you hit the print option recipe will come up so you can highlight it, copy and paste to a folder. Then you can print it out.

  2. 5 stars
    I made this Farmers Breakfast Casserole and it was fantastic! ! Absolutely delicious and would make it again.

    1. Almond milk would likely make the casserole thin and watery. If you can’t get your hand on a non-dairy evaporated milk substitute like evaporated oat milk I would try a thicker almond milk product like almond based heavy cream or half and half. Please let me know how it comes out if you end up giving the recipe a try!

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