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!
Servings: 6 people
Ingredients
- 12 oz root vegetable hash brown (I used Cascading Farms)
- 6 eggs
- 3/4 cup milk
- 1 cup shredded Monterey Jack cheese
- 1/4 cup asparagus chopped
- 1/4 cup mushrooms thinly sliced
- 1/4 cup cherry tomatoes chopped
- 2 tbsp red onions chopped
- 2 tbsp green onions or chives chopped
- 1 tsp dijon mustard
- salt and pepper to taste
Instructions
- In a medium bowl beat eggs then whisk in milk, salt, pepper and dijon mustard.
- Spray a 2qt (11x7) baking dish with oil spray. Place a layer of root vegetable hash brown covering the bottom of the dish (no need to defrost)
- Pour egg mixture over the hash brown
- Next add the veggies. Feel free to use more or less if you like. Then top with cheese
- Bake at 350F degrees for 35-40 minutes. Then garnish with green onion and serve.
Notes
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.
Nutrition
Calories: 181kcal | Carbohydrates: 13g | Protein: 13g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 179mg | Sodium: 214mg | Potassium: 333mg | Fiber: 1g | Sugar: 2g | Vitamin A: 471IU | Vitamin C: 7mg | Calcium: 220mg | Iron: 2mg