Farmer’s Casserole Recipe photo by Taste of Home
Total Time
Prep: 10 min. + chilling Bake: 55 min.
This brunch-friendly make-ahead farmer's casserole is a hearty combination of hash brown potatoes, Monterey jack cheese, ham and eggs.

Updated: Jan. 24, 2024

A classic prep-ahead recipe, farmer’s casserole is made with shredded hash browns, eggs, cubed ham and cheese. You put everything in one baking dish, let it sit (preferably overnight) to let the flavors meld, then pop it in the oven for a quick bake. It’s simple and satisfying, perfect for weekend brunch, family gatherings and holiday breakfasts.

Farmers know a thing or two about needing a good breakfast to start the day, and this hearty breakfast casserole recipe is exactly what everyone could use in the morning. One of the great things about farmer’s breakfast casserole is that it’s easily customizable and a fantastic way to use up whatever veggies or cooked meats you already have on hand. When it comes to egg casserole recipes, this is a great starting point.

Ingredients for Farmer’s Casserole

  • Shredded hash brown potatoes: No need to thaw the hash browns before using, as they will thaw overnight. Frozen diced hash browns or potatoes O’Brien will also work in this recipe. You can’t go wrong with having potatoes in the freezer. They all work in our favorite frozen potato recipes!
  • Monterey Jack cheese: Cheddar, mozzarella and pepper jack are also great options. You can mix and match or use a prepackaged shredded cheese blend.
  • Cooked ham: This recipe is an excellent way to use leftover ham (we love leftover ham recipes!). Crumbled bacon, diced Canadian bacon and crumbled sausage are tasty substitutions.
  • Eggs: Farm-fresh whole eggs are ideal in this recipe—it is a farmer’s casserole, after all!
  • Milk: This recipe calls for evaporated milk. Evaporated milk is regular milk that has been heated to remove 60% of the water content. It is shelf stable and a great staple to have on hand in your pantry. You can use skim, low-fat or whole evaporated milk in this recipe. None on hand? Try one of these substitutes for evaporated milk.


Step 1: Prep the casserole

Place the potatoes in an 8-inch baking or casserole dish. Sprinkle with cheese, ham and onions. In a large bowl, whisk together the eggs, milk, pepper and salt. Pour the egg mixture into the baking dish. Cover and refrigerate for several hours or overnight.

Step 2: Bake the casserole

Remove the casserole from the refrigerator, and let stand at room temperature for 30 minutes. Meanwhile, preheat the oven to 350°F. Bake the farmer’s casserole, uncovered, until a knife inserted in the center comes out clean, 55 to 60 minutes.

Recipe Variations

  • Make it vegetarian: Skip the ham, and add some of your favorite vegetables instead. Think chopped bell peppers, mushrooms, cherry tomatoes or asparagus. For additional flavor, stir in 1 teaspoon Dijon mustard, too.
  • Go Tex-Mex: Substitute spicy chorizo for the ham, and stir in a small can of chopped green chiles and 1 cup drained and rinsed black beans. Serve with salsa and sour cream.
  • Take it to Italy: Use cooked crumbled Italian sausage in place of the ham, and substitute mozzarella for the Monterey Jack cheese. Stir 1 teaspoon dried Italian seasoning and 1 tablespoon freshly grated Parmesan cheese into the egg mixture.

How to Store Farmer’s Casserole

Farmer's Casserole ready to eatTMB Studio

Any leftovers can be stored in an airtight container in the refrigerator for up to three days.

Can you freeze farmer’s casserole?

Cooked farmer’s casserole freezes well. To freeze, let the casserole cool completely, then wrap the container with plastic wrap followed by a layer of aluminum foil. This casserole can be frozen for up to three months. To reheat, thaw in the refrigerator for at least 24 hours. Then cook in a 350° oven for 40 to 50 minutes or until heated through.

Farmer’s Casserole Recipe Tips

Farmer's Casserole served in plateTMB Studio

Can you use fresh potatoes in farmer’s casserole?

Frozen hash browns make easy prep work for this farmers breakfast casserole, but you can use fresh potatoes to make hash browns. (The grater attachment on your food processor will make quick work of it.) However, in order to prevent a soggy casserole, you need to remove moisture from the potatoes and make crispy hash brown potatoes before using them.

What can you serve with farmer’s casserole?

Plan to fill out your breakfast table with all the brunch classics. Any one of your fresh fruit salad recipes will do. Warm cinnamon roll recipes and crispy bacon are all delicious options. (And, of course, don’t forget the mimosas!)

Watch how to Make Farmer’s Casserole

Farmer's Casserole

Prep Time 10 min
Cook Time 55 min
Yield 6 servings.


  • 3 cups frozen shredded hash brown potatoes
  • 3/4 cup shredded Monterey Jack cheese
  • 1 cup cubed fully cooked ham
  • 1/4 cup chopped green onions
  • 4 large eggs
  • 1 can (12 ounces) evaporated milk
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt


  1. Place potatoes in an 8-in. baking dish. Sprinkle with cheese, ham and onions. Whisk eggs, milk, pepper and salt; pour over top. Cover and refrigerate for several hours or overnight.
  2. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in the center comes out clean, 55-60 minutes.

Nutrition Facts

1 piece: 239 calories, 12g fat (7g saturated fat), 170mg cholesterol, 532mg sodium, 13g carbohydrate (7g sugars, 1g fiber), 18g protein.

Between family and friends, we average 375 visitors a year! This casserole is super handy—you can put it together the night before and let the flavors blend, then bake it in the morning. —Nancy Schmidt, Center, Colorado