by Texas Homesteader ~
Farmer’s Breakfast Bake Casserole includes, eggs, smoked ham, cheddar, onions, bell peppers with a hash brown crust. It’s delicious, and today I’m sharing the simple recipe with ya.
Using Up Fresh Eggs
We have a few free-range hens and they’re providing eggs for us very well, #thankyouverymuch. I’ve been coming up with ways to use those delicious nutritious 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.
We’re eating up those fresh eggs, y’all! We’ve enjoyed Egg Salad and Breakfast Burritos, and I’ve even frozen fresh eggs for cooking up later.
We’ve been incorporating fresh wholesome eggs into our diet more often since I discovered the Benefit of Free-Range Eggs. So why not make a breakfast casserole with them?
A Simple Egg Casserole Recipe
I used an 8″ round-sized casserole dish that was about 4″ deep. I wanted to make sure there was plenty of this breakfast casserole for the two of us to not only eat, but also have enough leftover for breakfast the next day 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 here on the Homestead!
Crispy Hash Brown Crust
I wanted a quiche-like crust but didn’t want to use traditional pie crust. So I decided that the ‘crust’ would be hash browns. YUM!
For my hash brown crust I used some of my dehydrated shredded potatoes, but of course you could use store-bought hash browns, Just make sure they’re thawed and drained.
For my dehydrated shredded potatoes I rehydrated them, drained & 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 F. until the middle was cooked and the surface was a light golden brown color – about 30 minutes.
Top Egg Casserole With Sharp Cheddar
When the casserole 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. That allows the egg to finish setting as well as melt the cheese before serving.
I used just a sprinkling of cheese since RancherMan’s not a big cheese 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 this breakfast casserole would also 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 our Homestead?
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! #TexasHomesteader
Ingredients
Ingredients:
- 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
Instructions
Instructions:
-
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.
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In the meantime mix eggs and milk, add chopped onion & bell pepper and set aside.
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Remove dish with crisped hash browns from oven. 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.
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Bake until eggs are cooked all the way to the middle of the dish and the top is light golden brown - about 30 minutes.
-
Remove casserole from oven and sprinkle shredded 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.
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Serve with garnish of sour cream, salsa, Pico de Gallo or sliced jalapenos if desired.
~TxH~
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Oh this looks so good! Perfect timing! I was going to look for a recipe! I’ll have to try this week!
Thanks for sharing.
Perfect dish to use up all those fresh eggs, Sherry! ~TxH~
This sounds so freaking good! I’m a big fan of breakfast casseroles. I don’t know why I don’t make them more often! Thanks for sharing. 🙂
Give it a try Alicia – it’s delicious! ~TxH~
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!
Awesome Elaine, thanks for the pin. ~TxH~
I love this one dish idea! Sounds yummy yet simple!
Thanks agai for linking up with Green Thumb Thursday. I hope to see you back this week.
Lisa
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!
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!
I used to have big breakfast with my family, but now that everyone is away, its only me and my hubby so we eat small! But it sure looks yummy
Maria
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!
Looks awesome! I love the addition of jalapenos! I am loving the combination of chilies/jalapenos and eggs lately!
Found you on Simple Saturdays blog hop!
It seems I add jalapenos on almost everything Trisha. LOL
Yum, this looks so great! We love a good breakfast casserole. Can’t wait to give this on a try! Thanks for sharing at #ThrowbackThursday!
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. 🙂
LOL Marye – it’s all good, you bloom where you’re planted. 🙂
Breakfast is our favorite meal at our house and we love casseroles. I like the hash brown crust on this one. A must try. Thanks for sharing.
I loved the hash brown crust too Rebecca. And it’s so filling too.
That looks so delicious.. we love recipes like this. Going to add this to my “things to try” list!
RancherMan sure loved it Shelly and has asked me to make it again & again. True sign of a winner in the Taylor Household.
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.
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 –> https://texashomesteader.com/draft-dehydrating-potatoes/ ~TxH~
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. 🙂
We love casseroles too, and this one freezes well. 🙂 ~TxH~
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
Me too Colleen. Hey those preparatory dishes are being dirtied once and the oven is turned on only once but you have several meals prepared. Win/win ~TxH~
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! 🙂