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This Farmer’s Breakfast Casserole is hearty, filling, and just what you need to carry you through the day! Crispy hash browns are combined with a rich egg filling and lots of melted cheese for a delicious breakfast.

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Farmer's Breakfast Casserole
This Farmer's Breakfast Casserole is hearty, filling, and just what you need to carry you through the day! Crispy hash browns are combined with a rich egg filling and lots of melted cheese for a delicious breakfast.

Prep Time
20 minutes mins

Cook Time
45minutes mins

Total Time
1hour hr 5minutes mins
Servings: 12 servings Author: Kasey Schwartz

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 9x13 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.

Notes
If desired, the casserole can be assembled the night before. Just remove it from the fridge 30 minutes before baking so it can come to room temperature.