Egg Bake Farmers Casserole Food

FARMER'S CASSEROLE

Farmer's Casserole image

This is a great use for the leftover Easter ham. You can prepare it the night before, or if you're last minute like me it still works like a charm to throw it all together at once. I didn't have ham, but Jimmy Dean sausage was wonderful (I cooked it first then mixed it in with everything). I think this serves more than 6 people, but I must confess I couldn't eat just one scoop. Recipe courtesy of Taste of Home.

Provided by AmyZoe

Categories < 4 Hours

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

3 cups hash brown potatoes (frozen, shredded)
3/4 cup monterey jack cheese, shredded
1 cup cooked ham, diced
1/4 cup green onion, chopped
4 eggs
12 ounces evaporated milk
1/4 teaspoon pepper
1/8 teaspoon salt

Steps:

Place potatoes in an 8 inch square baking dish.
Sprinkle with cheese, ham, and onions.
Beat eggs, milk, pepper, and salt and pour over all.
Cover and refrigerate for several hours or overnight.
Remove from refrigerator 30 minutes before baking.
Bake uncovered at 350 for 55 to 60 minutes or until a knife inserted near the center comes out clean.

FARMER'S CASSEROLE

Farmer's Casserole image

Between family and friends, we average 375 visitors a year! This casserole is handy-you can put it together the night before, let the flavors blend, then bake it in the morning. -Nancy Schmidt, Center, Colorado

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

3 cups frozen shredded hash brown potatoes
3/4 cup shredded Monterey Jack cheese
1 cup cubed fully cooked ham
1/4 cup chopped green onions
4 large eggs
1 can (12 ounces) evaporated milk
1/4 teaspoon pepper
1/8 teaspoon salt

Steps:

Place potatoes in an 8-in. baking dish. Sprinkle with cheese, ham and onions. Whisk eggs, milk, pepper and salt; pour over all. Cover and refrigerate for several hours or overnight. , Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in the center comes out clean, 55-60 minutes.

Nutrition Facts : Calories 252 calories, Fat 14g fat (7g saturated fat), Cholesterol 187mg cholesterol, Sodium 531mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 1g fiber), Protein 17g protein.

FARMER'S CASSEROLE

Farmer's Casserole image

Layer the ingredients in a baking dish the night before, then cover and refrigerate. In the morning, pop the casserole into the oven about an hour before serving. Serve with melon wedges, fresh strawberries, and orange wedges.

Provided by Lorrie Starks

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 1h10m

Yield 6

Number Of Ingredients 8

Ingredients

3 cups frozen hash brown potatoes
¾ cup shredded pepperjack cheese
1 cup cooked ham, diced
¼ cup chopped green onions
4 eggs, beaten
1 (12 fluid ounce) can evaporated milk
¼ teaspoon ground black pepper
⅛ teaspoon salt

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
Arrange hash brown potatoes evenly in the bottom of the prepared dish. Sprinkle with pepperjack cheese, ham, and green onions.
In a medium bowl, mix the eggs, evaporated milk, pepper, and salt. Pour the egg mixture over the potato mixture in the dish. The dish may be covered and refrigerated at this point for several hours or overnight.
Bake for 40 to 45 minutes (or 55 to 60 minutes if made ahead and chilled) in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.

Nutrition Facts : Calories 316.3 calories, Carbohydrate 21.4 g, Cholesterol 172.5 mg, Fat 22.4 g, Fiber 1.3 g, Protein 17.8 g, SaturatedFat 10.3 g, Sodium 576.4 mg, Sugar 6.7 g

FARMER'S BREAKFAST CASSEROLE

Farmer's Breakfast Casserole image

I try to send the girls out the door with a good breakfast in the morning and this can be altered to be lower in fat and cholesterol by the use of skimmed evaporated milk and egg beaters. Results still excellent! I use turkey bacon instead of ham, although it is great with ham too. Pat Ensenbach submitted this recipe for the St. John's Lutheran Church and Preschool Cookbook, Yankton South Dakota. Serving size indicates 8-10 servings but that is if you cut it evenly before serving. If people help themselves, you may have more or less servings depending on how much they take! Please note there is a refridgeration time (several hours to overnight)

Provided by KCShell

Categories Breakfast

Time 1h10m

Yield 1 casserole, 8-10 serving(s)

Number Of Ingredients 8

Ingredients

3 cups frozen hash brown potatoes
3/4 cup shredded monterey jack cheese
1 cup cooked ham, diced
1/3 cup chopped green onion (I don't use)
4 eggs
1 (12 ounce) can evaporated milk
1/4 teaspoon pepper
1/8 teaspoon salt (optional)

Steps:

Place potatoes in an 8 inch square baking dish ( I used a 10 inches skillet with good results) which has been wiped down with shortening or sprayed with Pam. Potatoes will thaw over night in the fridge.
Sprinkle dish with cheese, ham and onions.
In a separate bowl, beate eggs, evaporated milk, pepper and salt together.
Pour into baking dish over the potato mixture.
Cover and refridgerate for several hours or overnight.
Remove from refridgerator 30 minutes before baking.
Bake, uncovered, at 350* for 55-60 minutes or until a knife inserted near the center comes out clean.

EGG BAKE (FARMER'S CASSEROLE) RECIPE

Egg Bake (Farmer's Casserole) Recipe image

Provided by á-36100

Number Of Ingredients 8

Ingredients

3C.3 C. Frozen Hashbrowns
1C.1 C. Monterey Jack Cheese, shredded
1C.1 C. Cooked Ham, cubed
1/4C.1/4 C. Green Onion, well chopped
44 Eggs, well beaten
12oz.12 oz. Evaporated Milk
1/4tsp.1/4 tsp. Black pepper
1/2tsp.1/2 tsp. Salt

Steps:

1. Grease 9x13 baking dish. 2. Arrange hashbrowns evenly in bottom of baking dish. 3. Sprinkle with ham, cheese, and onion. 4. Combine milk, eggs, and seasonings in small bowl. 5. Pour milk mixture over hashbrowns. 6. Refrigerate overnight, covered. 7. Bake at 350 for 40-50 minutes, or until set. 8. Let rest for 5 minutes. 9. Serve and enjoy!

FARMER'S CASSEROLE

Farmer's Casserole image

This wonderful casserole is the best 'breakfast casserole' I have ever eaten. It could easily be served at any time of day. I first ate it at a Wedding Shower and could hardly wait for the bride's mother to get the recipe for me from the Aunt who lived in another state. I am posting the recipe exactly as I received it...however I would personally increase the salt to 1 teaspoon instead of the 1/4th teaspoon since I remember adding salt when I ate it before.

Provided by CarrolJ

Categories Breakfast

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

3 cups frozen hash browns
3/4 cup shredded monterey jack pepper cheese
1 cup cubed cooked ham
1/4 cup green onion, well chopped
4 well beaten eggs
1 (12 ounce) can evaporated milk
1/4 teaspoon black pepper
1/2 teaspoon salt

Steps:

Grease 2 quart rectangular baking dish.
Arrange potatoes evenly on bottom of baking dish.
Sprinkle with cheese, ham, onions.
Combine milk and eggs and seasonings.
Pour over potatoes and cheese.
Refrigerate over night.
Bake at 350 for 40-50 minutes until set.
Let rest 5 minute.

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Egg Bake Farmers Casserole Food

FARMER'S CASSEROLE

FARMER'S CASSEROLE

Between family and friends, we average 375 visitors a year! This casserole is handy-you can put it together the night before, let the flavors blend, then bake it in the morning. -Nancy Schmidt, Center, Colorado

FARMER'S CASSEROLE

Layer the ingredients in a baking dish the night before, then cover and refrigerate. In the morning, pop the casserole into the oven about an hour before serving. Serve with melon wedges, fresh strawberries, and orange wedges.

FARMER'S BREAKFAST CASSEROLE

EGG BAKE (FARMER'S CASSEROLE) RECIPE

FARMER'S CASSEROLE

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