If you’re in the market for a breakfast recipe that’s hearty and filling, our Farmer’s Casserole is exactly what you’re looking for! Prep it on a slow Sunday morning and have breakfast for the whole week. Hash browns, eggs, Canadian bacon and more, this dish hits all the breakfast cravings!
Why do they call it “Farmer’s Casserole?” Because it’s made up of “farm” basic ingredients! Eggs, Canadian bacon, hash brown style potatoes, cheese, evaporated milk, and a dash of seasoning that you can totally customize.
This casserole is so easy to throw together the night before and just pop in the oven in the morning. Or whip it up over the weekend and have breakfast prepped all week!
Filling and delicious, this recipe can feed a crowd and is great for brunch, sleepovers, or big family get togethers. You could even make this for a breakfast for dinner night!
How to Make Farmer’s Casserole
- Lightly grease or butter a 9×13 baking dish (or an 8-inch casserole pan) and preheat your oven to 375°F.
- Layer the hash browns, shredded cheese, Canadian bacon, salt, pepper, and chili powder in the baking dish.
- Toss to thoroughly combine. Add the beaten eggs and evaporated milk and stir once more.
- Bake for 1- 1 ½ hours. The center should jiggle slightly but should not be watery.
- Let the casserole cool for 20 minutes to set before serving. Top with a dollop of sour cream and freshly chopped green onions as garnishes and enjoy!
Tips and Variations
- Swap the Canadian bacon (ham) for traditional bacon.
- This recipe is great for adding extra veggies like tomatoes, spinach, bell peppers, or green onions. Pretty much anything you can think of to add to an omelette or frittata, would be great in this dish as well!
- Top with sriracha for a spicy morning, talk about a wake up call!
- You can use any kind of frozen hashbrowns you prefer. You don’t have to use the ones with peppers but we like the flavor and texture they add.
- Change up the cheese for a variation of flavor.
Storage and Reheating
Storage: Let the casserole cool completely, then store in an airtight container in the fridge for up to 5 days.
Freezing: Farmer’s Casserole is the epitome of ease when it comes to breakfast. This recipe was practically made to freeze in preparation for those busy mornings or unexpected weekend guests. Combine the casserole like you would normally but do not bake! Cover in plastic wrap and store in a freezer safe container for up to three months. Thaw overnight in the refrigerator then bake as directed.
Reheating: When reheating, warm a serving in the stove or microwave until heated through.
- 3 ½ cups hash brown style potatoes with peppers frozen
- 8 ounces pepper jack or mozzarella cheese, shredded off the block
- 6 ounces Canadian bacon diced
- ½ teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 8 large eggs beaten
- 24 ounces evaporated milk 2 (12 ounce) cans
- Preheat the oven to 375°F, and lightly grease a 9×13-inch baking dish or 8-inch casserole pan.
- Add the hash brown potatoes, cheese, Canadian bacon, chili, salt, and pepper to the prepared pan.3 ½ cups hash brown style potatoes with peppers8 ounces pepper jack6 ounces Canadian bacon½ teaspoon salt½ teaspoon black pepper½ teaspoon chili powder
- Toss to combine, then add the eggs and evaporated milk. Stir to combine.8 large eggs24 ounces evaporated milk
- Bake for 1-1 ½ hours or until the center is slightly jiggly but is not watery.
- Let it cool for at least 20 minutes to let it set before serving with sour cream and freshly chopped green onions for garnish if desired.