This farmer's casserole recipe is loaded with deliciousness. It has crispy hash brown potatoes, bacon, fluffy eggs, and a flavorful, creamy sauce with melted shredded cheese. Each bite is better than the last and it's a breakfast egg casserole that even the picky eaters will love!
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My Take On Farmer's Casserole
This farmer's breakfast casserole is a hearty, comforting, and satisfying breakfast that my family and I haven't been able to get enough of. In fact, my 2-year-old has been begging me almost every weekend for the past month to make it for her.
And, it's easy to see why. From the crispy hash browns, salty bacon, melted cheddar cheese, and creamy egg mixture, there's a whole lot to love about this casserole. It's just savory yummy goodness stacked on top of savory yummy goodness.
It's the perfect recipe to make if you need a delicious Christmas morning breakfast - it made it to our holiday breakfast last year - or a weekend brunch recipe that you can put together in no time.
By the way, I highly recommend serving it with something like these Bisquick pancake recipe or Krusteaz waffles to make a breakfast-style spread everyone won't be able to stop talking about!
Why I Love This Recipe
Quick and easy. All you have to do to make this easy breakfast casserole is mix the ingredients together, assemble the casserole, and bake it. No, I'm not kidding. It's that easy!
Family favorite. As I alluded to earlier, this farmer's breakfast casserole is a recipe everyone will love. After you make this once, your family will be requesting it all the time. Honestly, it's one of the best breakfast casserole recipes I've ever made - atleast that's what the fam keeps telling me.
Easy to customize. You can easily customize this egg casserole recipe by adding your favorite vegetables like green bell peppers or various breakfast meats like cooked ham or breakfast sausage.
Ingredients
One of my favorite things about this breakfast casserole recipe is that it's made with simple ingredients. You might even have all of them on hand already!
Anyway, here's what you need to make it:
- Shredded hash brown potatoes - make sure to use fresh or defrosted shredded hash browns. By the way, I've used shredded sweet potato hash browns to make this recipe before and it turned out great!
- Shredded cheddar cheese - this adds a ton of rich creamy deliciousness to the casserole. Try using some shredded pepper jack to add a kick to the casserole.
- Bacon - adds a savory crispy punch to the casserole. Turkey bacon works great too. I've used it several times to make this casserole a little leaner.
- Green onions - dice 'em up and scatter them throughout the casserole dish to add a fresh tanginess.
- Eggs - to bind everything together.
- Milk - gives the casserole its soft texture. For what it's worth dairy free milk works just as well.
- Sour Cream - provides creaminess with a hint of tanginess.
- Dijon mustard - adds just the tiniest bit of spice to the dish.
- Salt and pepper - enhance all of the flavors in the dish.
For what it's worth, you can use a lot of these same ingredients to make this Amish breakfast casserole. So if you're looking for another tasty recipe to use some of your leftover ingredients on, you can't go wrong by making that one.
How To Make Farmers Casserole
1. Prep: Preheat the oven to 350°F (180°C) and grease a 3-quart baking dish with nonstick cooking spray.
2. Assemble the casserole: Arrange the frozen hash browns in an even layer on the bottom of the prepared dish. Then, sprinkle the bacon, 1 cup of cheddar cheese, and chopped green onions on top of those hash browns.
3. Make the egg mixture. In a medium bowl, whisk the eggs, salt, pepper, milk, sour cream, and Dijon mustard. Continue whisking until all of these ingredients are well combined.
4. Bake the casserole: Pour the egg mixture over the potato mixture and top with the remaining shredded cheddar cheese. Bake uncovered for 40-45 minutes or until a knife inserted in the center comes out clean.
5. Serve: Remove the casserole from the oven and let it rest for 10 minutes. Then, slice the casserole into squares, serve it warm, and enjoy!
My Tips To Make The Best Recipe
- Substitute bacon for breakfast sausage, cooked diced ham, Canadian bacon, or turkey bacon.
- Use a blend of monterey jack cheese, pepper jack cheese, mozzarella cheese, or any shredded cheese you want.
- Add a teaspoon of onion powder to the egg mixture for more flavor.
- Use farm-fresh eggs and freshly grated cheese.
- Broil the casserole for a few minutes after baking it to make the hash browns extra crispy.
How I Recommend Storing And Reheating The Casserole
In the fridge: Transfer any leftovers into an airtight container and store them in the fridge for 3-4 days.
In the freezer: You can freeze individual servings of this casserole by wrapping them in plastic wrap and storing them in a freezer-safe bag. Or you can transfer the casserole to an airtight container. Either way, the casserole will stay good frozen for up to 3 months.
Reheating: Put the leftovers in a baking dish and bake at 350°F for about 10 minutes or until it's heated through. If reheating from frozen, you'll have to increase the cooking time to warm it back up.
More Breakfast Casserole Recipes
We have a ton of other super tasty breakfast casserole recipes on the blog for you to try next.
Here are some of my favorites:
- Bisquick breakfast casserole
- Mexican breakfast casserole
- Breakfast casserole with bacon
- Breakfast potato casserole
- Overnight egg casserole
- Jimmy Dean breakfast casserole
Farmer's Casserole
This farmer's casserole recipe is loaded with deliciousness. It has crispy hash brown potatoes, bacon, fluffy eggs, and a flavorful, creamy sauce with melted shredded cheese. Each bite is better than the last and it's a breakfast egg casserole that even the picky eaters will love!
Ingredients
- 6 cups shredded hash brown potatoes
- 2 cups cheddar cheese
- 2 cups bacon, diced
- ½ cup sour cream
- ¼ cup green onion, sliced
- 4 eggs
- ¾ cup milk
- 2 Tablespoons Dijon mustard
- Salt and pepper, to taste
Instructions
- Preheat the oven to 350°F (180°C). Grease a 3-quart baking dish with nonstick cooking spray. Arrange potatoes evenly in the bottom of the dish.
- Sprinkle with the bacon, 1 cup of cheddar cheese, and green onions.
- In the bowl, whisk eggs, salt and pepper, milk, sour cream, and Dijon mustard.
- Pour egg mixture over the hash browns.
- Sprinkle with remaining shredded cheese and bake uncovered for 40-45 minutes or until a knife inserted near the center comes out clean.
- Remove from the oven and let rest for 10 minutes before serving.
Nutrition Information:
Serving Size:
1 cupAmount Per Serving: Calories: 592Total Fat: 38gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 31gFiber: 3gSugar: 0gProtein: 32g
Valerie
This sound really good making it tonight
Brendan Cunningham
Awesome! We hope you like it:)
Jason Sloss
Overall pretty good.... after 45 minutes the hash browns were not crispy but the knife came up clean.... your recipe didn't indicate whether the hash browns or bacon were supposed to be cooked first.... I would say this would have been amazing if both were cooked more
Alice
Do you cook the bacon before adding it to dish
Brendan Cunningham
Yes
Jon
The text says 'arrange frozen hashbrowns...", but here in the comments you imply to thaw first. That seems like an important step to get right for the qualuty of the finished product, which is it?
Brendan Cunningham
Sorry for the confusion, you put the frozen hashbrowns in the baking dish, you don't need to thaw first. But if you do, you'll want to remove the excess moisture,
Carla Jane Schmidt
Do you use frozen hash browns or grate a potato?
Brendan Cunningham
Either work!
Juanita Davis
Do you pre cook the bacon before adding?
Brendan Cunningham
Yes
Pat
How many does the casserole serve?
Brendan Cunningham
About 4-6 people
Christy Gear
That looks really good.
Mary
Does this work to prep the night before and pop in the oven in the morning?
Brendan Cunningham
Yes it should work great!