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5 from 3 votes

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!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Breakfast
Cuisine: American, French
Keyword: Farmer's Breakfast Casserole, Farmer's Casserole
Servings: 6 people
Author: Silvia Dunnirvine


  • 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


  • 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.


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.


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