Farmers Breakfast Casserole
This recipe is one that my Mom would always make for us when I was kid. It’s packed with all the my favorite comforting breakfast foods: eggs, ham, potatoes and cheese! This casserole is so easy to make and reheats beautifully. It’s perfect to make ahead and store in the fridge to grab on the go for a quick and delicious morning meal.
Servings : about 8 - 10
Prep Time : 20 minutes
Bake Time : 50 minutes
Ingredients
30 oz frozen shredded hash brown potatoes
2 cups colby jack cheese
1/2 cup cheddar cheese (medium or sharp)
2 cups fresh spinach, chopped
1/2 cup green onions, chopped
2 cups cooked ham, diced
8 large eggs
3 cups heavy whipping cream
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon parsley
1/8 teaspoon cayenne pepper, optional
Directions
Preheat the oven to 375°F and grease a 9x13 pan generously with butter.
In a medium sized bowl, whisk together the 8 eggs. Add in the heavy cream, salt, pepper, garlic powder, smoked paprika, parsley and optional cayenne pepper. Whisk till fully combined. Set aside.
Layer the frozen hash browns evenly into the bottom of the prepared pan then spread half of the shredded cheese on top.
Add the chopped spinach and green onions in an even layer on top of the cheese. Then, spread the diced ham evenly over the spinach and green onions.
Carefully pour the egg mixture evenly over the layers of casserole, then add the remaining 1 ½ cups of cheese on top.
Place the casserole in the oven and bake for 15 minutes at 375°F. Then, leaving the pan in the oven, reduce the oven temp to 350°F. Continue baking the casserole for an additional 30-45 minutes.
The casserole is done when the top is golden brown and the center and edges of the casserole have set.
Remove it from the oven to a wire cooling rack and let it rest for about 10-15 minutes before cutting and serving.
