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Y’all, this Farmer’s Casserole recipe is one of my absolute favorites and has become a staple breakfast in my household over the years. This cheesy, eggy bake is perfect for lazy weekend mornings or for feeding a crowd during the holidays.
I usually make it with ham since I love the classic combination of ham, cheese, and potatoes. But bacon would be delicious too—who doesn’t love a little smoky, crispy bacon in the morning? You could cook up some bacon until it’s nice and crispy, crumble it, and stir it in. I may have to try that next time! Either option gives you that salty, meaty flavor that pairs perfectly with the creamy eggs and potatoes.
What’s the Best Cheese for This?
Sharp cheddar is my go-to since it gives that iconic cheesy flavor. I also like to throw in some Monterey Jack for its meltiness, which helps create the ideal creamy texture. But feel free to use whatever melty cheese you love—Colby, Swiss, Gruyère—get creative with the cheese here!
Should I Use Regular or Evaporated Milk?
Absolutely! One reason I love this recipe so much is that you can assemble it the night before and just bake it when needed. You can also fully cook it, let it cool, and freeze it for up to 3 months. Just thaw overnight and reheat when ready to serve.
It’s so nice to be able to prepare it in advance when cooking for company or during the holidays. This dish is a lifesaver for easy entertaining!
The Best Ever Farmer’s Breakfast Casserole
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Instructions:
