Farmers’ Breakfast Casserole

Serves: 7
Total Calories: 160


3 cups frozen shredded hashbrowns
1 cup shredded Cheddar or Monterey Jack cheese
1 cup cooked ham or bacon, diced
1/4 cup green onion, diced
4 eggs, beaten
1 (12-ounce) can evaporated milk
1/4 teaspoon pepper
1/8 teaspoon salt


Arrange hashbrowns evenly in the bottom of a greased 13"x9" baking pan. Sprinkle with cheese, ham or bacon and onion; set aside. Combine eggs, milk, pepper and salt in a mixing bowl; blend well. Pour egg mixture over potato mixture; cover and refrigerate for several hours or overnight. Bake, uncovered, at 350 degrees until center is set, 40 to 45 minutes if chilled several hours or 55 to 60 minutes if chilled overnight.

Tip: Egg dishes are a perfect way to use up tasty tidbits from the fridge…ham, deli meats, chopped veggies and cheese. Warm briefly in a skillet and set aside for an omelet filling or scramble the eggs right in.

Nutritional Facts:

Serves: 7
Total Calories: 160
Calories from Fat: 96

This Farmers’ Breakfast Casserole recipe is from the Almost Homemade Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Almost Homemade Cookbook Cookbook:
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Farmers’ Breakfast Casserole
Breakfast Pizza
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South-of-the-Border Breakfast
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