Recipe: Farmers Breakfast Casserole

Recipe courtesy of The Big Book of Breakfast and Brunches by Maryana Vollstedt

Published by Chronicle Books

Farmers Breakfast Casserole

All the ingredients are layered in a baking dish and baked in the oven for a no-fuss breakfast or brunch dish. This can also be made the night before and refrigerated. Bring to room temperature before baking.

  • 3 cups frozen cubed hashbrown potatoes, slightly thawed
  • 1/2 cup grated Pepperjack cheese
  • 1/3 cup grated Cheddar cheese or Monterey Jack cheese
  • 1 cup cubed cooked ham
  • 6 to 8 green onions, including some tender green tops, sliced
  • 4 large eggs
  • 1 1/2 cups milk
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste
  • Fresh strawberries for garnish
  1. Preheat oven to 350F. In an 8-by-8-inch lightly sprayed or oiled baking dish arrange a layer of potatoes, cheeses, ham, and onions. In a medium bowl, whisk together eggs, milk, salt, and pepper. Pour egg mixture over potato mixture. Bake, uncovered, until center is set, about 40 minutes. Let stand 10 minutes. Cut into squares to serve and garnish with strawberries.
Serves 4

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