Farmer’s Breakfast Casserole
- By Amy Dong
- Updated Jul. 5, 2024
This Farmer’s Breakfast Casserole is completely prepped the night before, making your morning easy. It’s hearty, scrumptious, and perfect for holidays or any weekend.
Farmer’s Breakfast Casserole
Hope you all had a enjoyable and blessed Christmas. It always seems to come and go in the blink of one little eye.
This year, we embraced time by going to our family/friends’ places rather than hosting our own parties. We’ve hosted Christmas events at our house every single year.
I fully enjoyed not wearing the holiday hostess hat for the first time in 15 years. Instead of doing our usual mad-cleaning, we wore PJ’s and calmly let Bulldog lick cookie crumbs off the floor.
It’s Bulldog’s first Christmas in our home. We also didn’t even bother putting gifts under the tree until the eleventh hour on Dec. 24th, because big puppies have an appetite for wrapped boxes.
The one tradition I did cling to is brunch. We adore brunch, especially when it’s a mouthwatering hot dish like this Farmer’s Breakfast Casserole…
Potatoes, Eggs, Cheese, and Bacon
This Farmer’s Breakfast Casserole is ridiculously easy and scrumptious. In fact, I’m writing it up right now because I know we’ll be having this savory brunch bake many times throughout the year. It’s a recipe you’ll want to keep at the forefront of your files.
This morning meal has got it all: potatoes, eggs, cheese, and bacon.
Prep it entirely the night before and bake it up to hot perfection after you’ve had a full night’s rest. {Clearly no early birds live here.}
This is also one of those fantastic breakfast-for-dinner deals.
Hope you guys love this one as much as we do.
Enjoy.
Farmer’s Breakfast Casserole
Ingredients
- 20 oz plain refrigerated shredded hash browns (unseasoned)
- 1 cup sharp cheddar cheese, shredded
- 8 slices cooked bacon, crumbled
- ¼ cup thinly sliced green onions
- 4 large eggs, beaten
- 12 oz can evaporated milk
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
Instructions
- In a 8×8 square pan or 9-10 inch deep dish pie pan, add the shredded potatoes evenly, followed by the cheese. Layer half the bacon and half the onions evenly over top.
- In a bowl, combine the beaten eggs, milk, salt, onion, garlic, and pepper. Whisk to combine well. Pour evenly over the casserole dish. Top with remaining half of the bacon and onions. Cover tightly and chill overnight.
- Thirty minutes before baking, take casserole out to room temp. Meanwhile, preheat oven to 350F, with rack on lower middle position. Bake uncovered 40-50 minutes or until top is golden brown. Let rest at room temp for 10 minutes before slicing and serving.