Farmhouse Breakfast Casserole

I wanted to do a step by step recipe for this one, but that Spring like weather was calling our names. We wanted to eat and get out in the sun and we wanted to do it fast, before the mirage of Springtime faded away.  I added this to the recipe card list and hope that you give it a try… would be great for the day after Easter … with your left over ham…


24 oz. frozen hash browns
16 oz. sandwich ham copped
8 oz. sharp cheddar cheese
12 large eggs
1 cup half and half
1 teaspoon salt
1/2 teaspoon coarse ground black pepper

room temp butter  ( for coating the casserole dish )

1. Preheat oven to 350 degrees.
2. Add the potatoes, ham, and cheese to a large bowl. Toss to combine. Pour the mixture into a 9 x 13 Casserole Dish that you have coated down with butter.
3. In a large bowl, whisk the eggs with the half and half , salt, and pepper.
4. Pour the egg mixture over the hash brown mixture. Swirl around  bit with a fork (gently) and then pat down easy.
5. Bake for one hour

Topping Options:

Salsa, Salsa Verde, Green Onion, Sour Cream, more cheese… the list is endless.



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