Farmer’s Ham and Hash Brown Casserole
This rustic breakfast casserole blends savory ham, tender hash browns, sharp cheddar, and fluffy eggs into a rich and satisfying dish. Ideal for holiday brunches or prepping ahead for busy mornings, it delivers hearty flavor in every bite.
Print
Pin
Ingredients
- 4 whole eggs large in size
- 3 cups of defrosted shredded hash brown potatoes
- 1 cup chopped ham fully cooked
- 1 cup of grated sharp cheddar cheese
- ½ teaspoon ground black pepper
- ½ cup thinly sliced green onions about 4 stalks
- ¼ teaspoon fine salt
- ¼ teaspoon dry mustard powder optional for depth
- 1 can 12 oz of evaporated milk, equivalent to 1½ cups
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 2-quart baking dish by greasing it lightly with oil or non-stick spray.
- Evenly distribute the thawed hash browns across the base of the greased dish. Scatter the chopped ham over the potatoes, followed by a layer of sliced green onions and the grated cheese.
- In a separate mixing bowl, beat the eggs thoroughly. Add the evaporated milk, salt, pepper, and, if using, the dry mustard. Whisk until well combined.
- Carefully pour the egg mixture over the layered ingredients in the baking dish, ensuring the surface is evenly covered.
- Place the casserole uncovered into the preheated oven. Bake for 50 to 60 minutes, or until the center is set and a knife inserted near the middle emerges clean.
- Allow the dish to rest for 5 to 10 minutes post-baking to firm up before serving warm.
Notes
This dish can be assembled the night before and stored in the refrigerator, ready to bake fresh in the morning.