Farmer’s Casserole

This easy Farmer’s Casserole is a crowd-pleasing breakfast made with farm-fresh eggs, hash browns, cheese, and fresh vegetables. It’s perfect for serving a crowd and easy to prepare ahead of time!

If you love easy breakfast casseroles as much as I do, then you’ll want to try my Smoked Salmon Breakfast Casserole as well.

If you have many guests to feed or want to make weekend breakfasts extra special, make this Farmer’s Casserole! It’s a baked egg casserole made with farm-friendly ingredients, like root vegetables, beaten eggs, milk, cheese, and a handful of fresh, seasonal vegetables. Slice it up and serve it with fresh coffee and a sweet potato hash for the best start to your day.

What I really love about this easy farmer’s egg casserole is how flexible it is. I loaded it with all kinds of seasonal vegetables, but you can use any veggies you love or already have on hand! You can even add meat for extra hearty bites.

It’s the best breakfast casserole to make for holiday mornings, brunch parties, and more. Best of all, it’s easy to prepare the night before so you can actually enjoy the party.

Why this recipe works

• The best meal of the day: Forget about settling for a bowl of cereal or plain toast. Digging into a hearty egg and hash brown casserole is the best way to start your day!
• Loaded with veggies: Every bite is jam-packed with fresh vegetables, like asparagus, cherry tomatoes, mushrooms, and onions.
• Flexible: Swap the vegetables in the recipe card for what’s in season or what you already have at home, add meat or your favorite cheeses to the casserole, or mix it up however you like! Head to the Variations section to learn how to make this recipe your own.

Ingredients needed

• Frozen hash browns – I used the root vegetable hash browns from Cascading Farms to fill this casserole with as many vegetables as possible. Use the same or buy a bag of your favorite frozen hash browns instead.
• Eggs – The eggs are beaten along with the milk and Dijon mustard for extra flavor. Once baked, they become deliciously fluffy and creamy.
• Milk – Many farmer’s casserole recipes are made with evaporated milk but I like using whole milk as a lighter and lower-calorie option. 
• Dijon mustard
• Shredded cheese – I used Monterey Jack cheese but you can use any cheese you like. Remember to shred the cheese right from the block! Store-bought shredded cheese is coated with anti-caking agents, which prevents it from melting as nicely as freshly shredded cheese. 
• Asparagus – A delicious spring or summer vegetable that pairs perfectly with baked eggs. When you’re shopping, look for asparagus with bright green and firm stalks.
• Mushrooms – Crimini or mini portobello mushrooms will work well.
• Cherry tomatoes
• Red onions – If you don’t have red onions, use shallots or sweet onions instead.
• Green onions – For garnish.
• Salt and pepper

How to make a farmer’s breakfast casserole

This is an easy breakfast casserole you can have ready to serve in under 1 hour. Here’s how it’s done:

Step 1 – Beat the eggs in a bowl, then whisk in the milk, salt, pepper, and mustard.

Step 2 – Layer the frozen root vegetable hash brown mixture on the bottom of a greased baking dish.

Step 3 – Pour the egg mixture over the hash browns. Add the chopped vegetables on top, then finish with a layer of cheese.

Step 4 – Bake the egg casserole in the oven until the eggs are set and no longer jiggly. Garnish with green onions, then serve.

Serving suggestions

Serve this delicious casserole with all of your other breakfast and brunch favorites. It goes well with a side of fruit salad, toasted honey oat bread, chia pudding, crispy bacon, french toast, and breakfast sausages. Don’t forget the coffee and mimosas!

Variations

Any veggies, meats, and cheeses that taste great in an omelette or baked egg bites can be used in the casserole. Check out these ideas if you need some inspiration:

• Add more vegetables – Spinach, bell peppers, broccoli, zucchini, microgreens, kale, sun dried tomatoes, or caramelized onions would all taste great.
• Use different cheeses – Swap the Monterey Jack cheese for any good melting cheese, like mozzarella, cheddar, American, or gruyère. Or whisk in a scoop of cottage cheese with the beaten eggs to make them extra creamy.
• Use your favorite meat – Add a layer of pre-cooked and diced ham, bacon, Canadian bacon, leftover roasted chicken, lobster, breakfast sausages, or smoked salmon before baking the casserole.
• Dairy free – To make this recipe dairy free, use soy milk, almond milk, or oat milk instead of regular milk. You can also omit the shredded cheese or replace it with your favorite vegan shredded cheese.
• Egg white breakfast casserole – I haven’t tested it, but you should be able to make this recipe using only egg whites instead of whole eggs. Either separate the eggs yourself or use liquid egg whites.

Make ahead and storing

To make ahead: You can prepare the breakfast casserole overnight by assembling it in the casserole dish, then placing a cover on top and storing it in the fridge overnight. Simply bake the next morning, then serve!

To store: If you end up with leftover slices, keep them in airtight containers in the fridge for up to 3 to 4 days.

To freeze: Cover the baked and cooled casserole or individual slices in a layer of plastic wrap or an airtight container, then freeze for up to 3 months.

Looking for more crowd-pleasing breakfast recipes?

• Ham and Cheese Breakfast Casserole
• Apple Pie French Toast
• Lemon Blueberry Buttermilk Cake
• Ranchero Beans Breakfast Burritos
• Gluten Free Apple Cider Donuts
• Healthy Banana Oat Muffins