Why You’ll Love This Recipe
I like this recipe because it’s simple, filling, and flexible. The potatoes make it satisfying, the eggs and cheese add richness, and the vegetables bring freshness. I also enjoy how easily it feeds a crowd—just one pan serves several people. Whether I add sausage, chicken, or keep it vegetarian, it’s always a hit.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4 cups frozen hash browns or diced potatoes
1 tablespoon olive oil
1 small onion, diced
1 bell pepper, diced
2 cups fresh spinach or kale, chopped
8 large eggs
1 cup milk (dairy or plant-based)
1 cup shredded cheddar cheese
½ cup cooked chicken sausage (optional)
Salt and pepper to taste
Directions
-
I preheat my oven to 350°F (175°C) and grease a 9×13-inch baking dish.
-
In a skillet, I heat olive oil over medium heat and sauté the onion and bell pepper for about 5 minutes until softened. I add spinach and cook until wilted, then remove from heat.
-
I spread the hash browns evenly in the prepared baking dish.
-
I layer the cooked vegetables over the potatoes and add chicken sausage, if using.
-
In a bowl, I whisk together eggs, milk, salt, and pepper, then pour the mixture evenly over the potatoes and vegetables.
-
I sprinkle cheddar cheese on top.
-
I bake for 40–45 minutes, until the casserole is set and the top is golden brown.
-
I let it cool for a few minutes before slicing and serving.
Servings and Timing
This recipe makes 8 servings. It takes about 15 minutes of prep, 45 minutes of baking, and 1 hour total.
Variations
Sometimes I make it vegetarian by skipping the meat or using plant-based sausage. I also like switching up the cheese—mozzarella for a milder taste, or feta for tanginess. For extra veggies, I toss in mushrooms, zucchini, or tomatoes. When I want spice, I add jalapeños or a splash of hot sauce to the egg mixture.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm slices in the oven at 325°F until heated through or microwave individual portions. This casserole also freezes well—I wrap cooled slices and freeze for up to 2 months, reheating them in the oven before serving.
FAQs
Can I make this casserole ahead of time?
Yes, I assemble it the night before, refrigerate it, and bake it in the morning.
Can I use fresh potatoes instead of frozen hash browns?
Yes, I dice and par-cook them before layering.
Can I make this dairy-free?
Yes, I use dairy-free milk and cheese alternatives.
What vegetables work best?
I like onions, peppers, and spinach, but mushrooms, zucchini, or tomatoes are great too.
Can I make it vegetarian?
Yes, I skip the meat or use plant-based alternatives.
How do I know when it’s done baking?
The center should be set and a knife inserted should come out clean.
Can I freeze this casserole?
Yes, I freeze baked slices for up to 2 months and reheat in the oven.
Can I use different cheeses?
Yes, mozzarella, Swiss, or feta all work well.
How do I make it spicier?
I add jalapeños, chili flakes, or hot sauce.
Can I halve the recipe?
Yes, I bake it in an 8×8-inch dish and reduce the baking time slightly.
Conclusion
This farmers casserole is one of my favorite breakfast dishes because it’s hearty, customizable, and perfect for meal prep or feeding a crowd. I love the balance of eggs, potatoes, cheese, and vegetables all baked into one easy dish. It’s a classic, comforting recipe that I can always count on for a satisfying start to the day.
Farmers Casserole
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A hearty breakfast casserole made with eggs, potatoes, vegetables, and cheese. Perfect for meal prep, brunch, or feeding a crowd, this dish is customizable, filling, and always golden and delicious.
Ingredients
4 cups frozen hash browns or diced potatoes
1 tbsp olive oil
1 small onion, diced
1 bell pepper, diced
2 cups fresh spinach or kale, chopped
8 large eggs
1 cup milk (dairy or plant-based)
1 cup shredded cheddar cheese
½ cup cooked chicken sausage (optional)
Salt and pepper, to taste
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Heat olive oil in a skillet over medium heat. Sauté onion and bell pepper for about 5 minutes until softened. Add spinach and cook until wilted. Remove from heat.
- Spread hash browns evenly in the prepared baking dish.
- Layer cooked vegetables and chicken sausage (if using) over the potatoes.
- In a bowl, whisk eggs, milk, salt, and pepper. Pour evenly over potatoes and vegetables.
- Sprinkle cheddar cheese on top.
- Bake 40–45 minutes, until set in the center and golden brown on top.
- Cool slightly before slicing and serving.
Notes
Make vegetarian by skipping meat or using plant-based sausage.
Swap cheeses—try mozzarella, Swiss, or feta for variety.
Add extra vegetables such as mushrooms, zucchini, or tomatoes.
Make spicier with jalapeños, chili flakes, or hot sauce.
Halve recipe for smaller portions using an 8×8-inch dish.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 3g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 190mg
