• 191 Ratings

This hearty meat, potato, cheese, and egg casserole can be served at just about any meal. Try it for breakfast, brunch, or lunch, or even as an easy dinner recipe. Just alter your side dishes accordingly.

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary

25 mins
40 mins at 350°
5 mins


Ingredient Checklist


Instructions Checklist
  • Coat a 2-quart square baking dish with nonstick cooking spray. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onions.

Instructions Checklist
  • In a bowl combine eggs, milk, salt, and pepper. Pour egg mixture over potato mixture in dish.

Instructions Checklist
  • Bake, uncovered, in a 350 degree F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Makes 6 servings.


Prepare as above through step 2. Cover and chill for up to 24 hours. Bake, uncovered, in a 350 degree oven for 50 to 55 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving.

Farmers Casserole for 12:

Prepare as above, except double all ingredients and use a 3-quart rectangular baking dish. Bake, uncovered, for 45 to 55 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Makes 12 servings.

Nutrition Facts

265 calories; total fat 12g; saturated fat 6g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 175mg; sodium 590mg; potassium 552mg; carbohydrates 23g; fiber 2g; sugar 3g; protein 17g; vitamin a 0RE; vitamin a 534IU; vitamin c 8mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 3mg; vitamin b6 0mg; folate 20mcg; vitamin b12 1mcg; calcium 212mg; iron 2mg.


191 Ratings
  • 5 star values: 99
  • 4 star values: 44
  • 3 star values: 21
  • 2 star values: 13
  • 1 star values: 14
Rating: 5 stars
Quick, easy and fabulous... it's a family favorite!
Rating: 5 stars
I tripled this recipe for a church breakfast. Everyone loved it.
Rating: 5 stars
I found myself overloaded with eggs, so I added more to the dish. Also, I cut up most of a stick of butter into the bottom of the casserole dish before the frozen hash browns. They got nicely browned. It was a hit.
Rating: 5.0 stars
I have not prepared this, it looks yummy. The first thing I noticed in the picture was that the potatoes were more chunk that hash browns, which appealed to me. When reading the recipe it clearly states hash browns which might be why the center was runny in some cases. I will try the chunks, possibly from cooked potatoes, not frozen. I am looking forward to trying this.
Rating: 2.0 stars
just ok, bland, added extra onions & used sausage.
Rating: Unrated
Delicious! And so easy! As noted, would probably be good to thaw the frozen potatoes first. They would likely incorporate better. Still, really good. I have made over and over.
Rating: Unrated
Maybe using a lower more open dish will allow it to cook more evenly.  It will not be as high but the thinner it is it should cook better.
Rating: Unrated
I only used 2/3 cup milk and uped the eggs from 4 to 6. I used frozen hash browns without precooking. I didn't have any issues with "water". My guess regarding the extra liquid was that it was from the amount of milk the receipe called for.
Rating: Unrated
I baked this recipe exactly as written, using evaporated milk, and mine, too, came out "watery," i.e. with an uncooked, 4-inch area directly in the center. The uncooked portion was just as liquid as when it went in the oven 55 minutes before. I stirred the outer cooked area and the liquid areas together and baked for 15 minutes more, and it finally came out completely cooked. Turned out very bland. If I do try it again I'll swap out the ham for some spicy cooked sausage perhaps, and add some cayenne pepper and dry mustard.
Rating: Unrated
I was excited to try this recipe but it didn't turn out well. I did use turkey bacon instead of sausage so that may have been why it wasn't quite as salty as I would have liked. But my main issue was after it was finished cooking it wasn't done on the inside and still raw so I cooked it 5 more minutes and all of this water started coming up from it so I used a lot of paper towels to absorb it and cooked it an extra total of 15 more minutes and it still didn't taste very good. I'm guessing all of the water came from the frozen hash browns that was at the bottom but the recipe specifically says "frozen" has browns and doesn't say anything about cook them first or thawed. If I ever make this again I would probably cook the hash browns first but I honestly don't know if that would fix it. If anyone has any suggestions I would appreciate it.
Rating: Unrated
i,m going to try it but think will reduce the evaporated milk a little and thaw and drain hash browns first and maybe even precook them 5 to 10 min first before adding other ingredients and also up the sale and pepper some
Rating: Unrated
Your problem is that you use frozen potatoes; shred your own in your handy-dandy chopper--excellent!
Rating: Unrated
if this is a farmers recipe where are the veggies???