Farmer’s Breakfast Casserole

This is a classic breakfast recipe.

Farm fresh ingredients. Crispy, smoky bacon. Hashbrowns cooked with cheese.

Those are all the things people enjoy in a good breakfast-time meal.

When I first spotted this recipe, it was simple enough that I’d usually turn the page in my cookbooks. But something about it called out to me; the simplicity was what made it interesting to me.

Sometimes we get too wrapped up in making something extravagant that we forget how good SIMPLE ingredients can be. I need to remember that from time to time.

This recipe is easy to make and will feed a crowd. It’s definitely a new favorite that I’m going to keep in the breakfast rotation.

And a reminder: breakfast casseroles don’t have to just be made for special occasions. They can be good for normal weekend or weekday breakfasts, too.


Farmer's Breakfast Casserole

  • Servings: 6-8
  • Difficulty: Easy
  • Print

A simple breakfast casserole with hash browns, eggs, cheese and bacon.


  • 3 cups frozen hash browns

  • 1 cup shredded cheddar cheese

  • 1 tsp. garlic powder

  • salt & pepper

  • 6 strips bacon, cooked and crumbled

  • 4 eggs, beaten

  • 3/4 cup milk
  • Directions

    1. Preheat oven to 350 degrees. Spray a large baking dish (square or 13×9″) with cooking spray.
    2. Place hashbrowns on the bottom of the dish. Sprinkle with garlic powder, salt, pepper, cheese and bacon.
    3. In a large bowl, whisk together eggs with milk, salt, and pepper. Pour on top of hasbrown mixture.
    4. Bake, uncovered, for 40-45 minutes or until a knife inserted near the center comes out clean.

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