Ingredients for Farmer's Breakfast Casserole
- Frozen Hash Brown Potatoes
- Monterey Jack Cheese
- Cooked Ham
- Green Onion
- 6 large eggs OR 1 1/2 cups egg beaters
- 1 (12-ounce) can evaporated skim milk
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
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How to Make Farmer's Breakfast Casserole
- Preheat oven to 350°F (175°C).
- Grease an 8x8 inch baking dish with shortening or cooking spray.
- Arrange 2 lbs of thawed hash brown potatoes evenly in the prepared baking dish.
- Sprinkle 1 cup shredded cheddar cheese, 1/2 cup diced cooked ham or turkey bacon, and 1/2 cup chopped onion over the potatoes.
- In a large bowl, whisk together 6 large eggs (or 1 1/2 cups egg beaters), 1 (12-ounce) can evaporated skim milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Pour the egg mixture evenly over the potato and topping mixture in the baking dish.
- Cover the baking dish with foil and refrigerate for at least 4 hours, or preferably overnight.
- Remove from refrigerator 30 minutes before baking.
- Bake, uncovered, for 55-60 minutes, or until a knife inserted into the center comes out clean. Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
1g
Fat
29g
Carbs
6g
