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
- 9 x 13 Casserole Dish ceramic or stoneware
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 9x13-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
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