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
- 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