This Farmer’s Casserole is one of my family’s favorite breakfast casseroles. It is super easy to throw together and incredibly great if you are expecting a company.


8 large eggs, beaten – or, 2 c. egg substitute

1 1/2 c. shredded Pepperjack cheese

6 c. frozen, shredded hash brown potatoes

6 slices of diced cooked Canadian bacon

2 (12 cans) of evaporated milk – regular or 2%

1/4 teaspoon salt

1/4 teaspoon black pepper

2 sliced green onions

How to make Farmer’s Casserole

Step 1: Butter a 3-quart rectangular baking dish. In the bottom, evenly arrange the potatoes and sprinkle with cheese, followed by ham and green onions.

Step 2: Whisk the eggs, milk, salt, and pepper in a large mixing bowl. Then, pour this over the potato mixture.

Step 3: Tent the baking dish and place it in the fridge until ready to bake.

Step 4: Prepare the oven. Preheat it to 350 degrees F.

Step 5: Remove the cover and place the baking dish in the preheated oven. Bake for about 1 hour 15 minutes or until the middle is set. Adjust the baking time to 1 hour 30 minutes, if baking the casserole chilled.

Step 6: Take the casserole out of the oven when done and allow it to stand for about 5 minutes.

Step 7: Serve and enjoy!


For this recipe, you can use any cheese you prefer, such as Swiss, Colby, Monterey, and Sharp Cheddar.

For a little kick, you can add a bit of hot sauce to the egg mixture.

You can swap Canadian bacon with crumbled cooked breakfast sausage patties.

If desired, you can replace regular milk with evaporated milk. To prevent the casserole from getting watery, I suggest sticking to whole milk.

Frozen Potatoes O’Brien with peppers is also an amazing variety.

Pair this with veggies like mushrooms, chopped spinach, and chopped broccoli.

To freeze, tightly wrap the completely cooled casserole in plastic wrap and aluminium foil. Store in the freezer for up to 2 months. Before baking, thaw the casserole in the fridge. Take the plastic wrap off and bake the casserole for about 10 to 15 minutes at 350 degrees F.