Farmer’s Breakfast Bake Egg Casserole

by Texas Homesteader

We have a few free-range hens and they’re providing eggs for us very well thank you. I’ve been coming up with ways to use those delicious nutritious eggs. We’ve enjoyed Egg Salad and Breakfast Burritos, and I’ve even frozen fresh eggs. We’ve been incorporating fresh wholesome eggs into our diet more often since I discovered the Benefit of Free-Range Eggs.

One of our favorite ways to use these eggs is to have Breakfast for Supper. So I decided to make a Farmer’s Breakfast Bake which includes, eggs, smoked ham, sharp cheddar cheese and hash browns. It turned out delicious, and today I’m sharing the recipe with ya.

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A Delicious Egg Casserole

I used an 8″ round-sized casserole dish that was about 4″ deep because I wanted to make sure there was plenty for the two of us to not only eat for supper but have enough leftover for breakfast or to freeze for later. I’m a big advocate of Cook-Once, Eat-Twice cooking. It streamlines my time in the kitchen. A good thing especially now during the busy season!

Hash Brown Crust

I wanted a quiche-like crust but didn’t want traditional pie crust. So I used some of my dehydrated shredded potatoes, but of course you could use store-bought hash browns, thawed and drained.

I rehydrated my hash browns & crumbled enough to cover the bottom of the casserole dish. This will make my casserole crust. I placed my dish with the crumbled hash browns into the oven set to broil until the hash browns were golden brown and crispy – about 5 minutes.

While the hash brown crust was crisping in the oven I mixed up some fresh eggs with some milk and added chopped onions & bell pepper and seasoned with salt & pepper.

When the hash browns were crisp I pulled the dish out of the oven and chopped up some smoked ham and sprinkled it on top of the crisp hash brown crust. Finally I poured the egg mixture on top and placed the dish back into the oven, set to 350 degrees until the middle was cooked and the surface was a light golden brown color – about 30 minutes.

Top With Sharp Cheddar

When the egg was cooked I brought the dish out and sprinkled the top of the casserole with a little sharp cheddar cheese and allowed the dish to sit out for about 5 minutes to both finish setting the egg as well as melt the cheese before serving. I used just a little cheese since RancherMan’s not a big fan, but you can pile it on if your family loves it!

I garnished ours with sliced jalapenos because, well, I love everything jalapeno but it would be good with a dollop of sour cream or a hefty spoonful of Pico de Gallo too!

So how did this Farmer’s Breakfast Bake Casserole go over at the Taylor Household? I loved the hash-brown crust and the fluffy eggs cooked with the onion/bell pepper. Plus the diced smoked ham gave the whole thing a very hearty feel.  RancherMan said it was delicious – Success!

Farmer's Breakfast-Bake Casserole

A quick & easy breakfast egg casserole with lots of veggies & a hash-brown crust.  A real crowd pleaser!




  • Hash browns (enough to crumble into bottom of casserole dish)
  • 9 eggs
  • 1/2 cup milk
  • 1/2 cup chopped onion
  • 1/4 cup chopped bell pepper
  • 1/2 cup chopped smoked ham
  • 1/4 cup sharp cheddar cheese



  1. Cover bottom of a 4" deep 8" casserole dish with crumbled hashed browns & place them in an oven set to broil to crisp the hash-brown crust - about 3-5 minutes.

    In the meantime mix eggs and milk, add chopped onion & bell pepper and set aside.

    Chop 1/2 cup of smoked ham and sprinkle over surface of crisped hash browns, then pour egg mixture on top and place casserole in an oven set to 350 degrees. Cook until eggs are cooked all the way to the middle of the dish and the top is light golden brown - about 30 minutes.

    Remove from oven and sprinkle cheddar cheese on top and allow dish to sit out for about 5 minutes to finish setting the eggs and melt the cheese before serving. Serve with garnish of sour cream, salsa, Pico de Gallo or sliced jalapenos if desired.


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28 thoughts on “Farmer’s Breakfast Bake Egg Casserole

  1. Pingback: My 2 Favorite Things on Thursday - Link Party #72 |

  2. Elaine

    I love this hearty breakfast casserole and will feature you on Thursday!! Thanks for sharing on My 2 Favorite Things on Thursday!! See you later this week!! Pinned!

  3. Jennifer A

    I’ve loved all your posts tonight you shared on the Homestead Blog Hop last week! (Those peppers looked HOT!) This recipe sounds fantastic, and you could do so much with it. I really love a good versatile recipe. I would put cheese on top, and probably some cream cheese mixed in, just because I love cheese and eggs, and potatoes too. Yum! Thanks for sharing, I’ll pin for later!

  4. Elaine

    Yummy!! Thanks for sharing on My 2 Favorite Things on Thursday!! Hope to see you again this week!! I pinned this to My 2 Favorite Things Pinterest Board!

    1. Texas Homesteader Post author

      It’s only the two of us here as well, but this casserole freezes beautifully. So we enjoy it for breakfast (or even when having breakfast for dinner) and then I section & freeze the rest. It usually doesn’t last very long, RancherMan loves it!

  5. Marye

    Yummy! This looks like a great way to start the day! We used to have chickens…and goats.. and sheep… and horses… but life happened and now we have dogs and cats. Stopping in fromFront Porch Fridays. 🙂

  6. Teresa

    Can I ask you how you dehydrated your hash browns, cooked potatoes then grated and dryed? Looks like it might be a very good potatoe year here. I have a new 9 tray dehydrator and am ready to get busy.

    1. Texas Homesteader Post author

      Yes ma’am Teresa. This year I’ll be dehydrating potatoes with my Excalibur dehydrator but before I had my Excalibur I first tried dehydrating using the oven – a raging failure! Then I dehydrated using the the sun and that worked better. But you can’t dehydrate raw potatoes – I wrote about making dehydrated hash browns here –> ~TMR~

  7. Gentle Joy

    This looks great… and I really like breakfast casseroles for my family… they provide a blend of protein and other nutrition for a good start to the day… plus they can be filling when served w/ toast… and my family loves them. 🙂

  8. ColleenB.

    I’m with you when it comes to cooking once and eating twice or maybe 3 times. I do that a lot when making casseroles; making 2, one for the freezer and one to eat at the moment which is usually enough for 2 meals.
    One thing to say about your Farmer’s Breakfast-Bake Casserole………….. Fantastic!
    Thank you
    Enjoy your evening

  9. Janet

    I am pinning, sharing and drooling over this recipe. I love baked egg casseroles. This sounds perfect. I don’t have frozen hash browns in the house usually but I will try it with fresh potatoes, julienne sliced and see how it works Thank you . Please come and visit so you can cook for us! 🙂


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