Farmers Breakfast Recipes

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FARMER'S BREAKFAST



Farmer's Breakfast image

My grandmother used to make this for my granddad. She always believed in hearty breakfasts. I only make this about once a year because it is not very healthy but nonetheless, it is delicious.

Provided by ratherbeswimmin

Categories     Breakfast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

6 slices bacon, cut into 2 inch pieces
1 small green bell pepper, chopped
2 tablespoons finely chopped onions
3 large potatoes, cooked,peeled,and cubed
1 cup shredded sharp cheddar cheese
6 eggs, beaten
salt and pepper

Steps:

  • Fry bacon in a medium skillet until crisp; remove bacon, reserving 2 tablespoons drippings in skillet.
  • Set bacon aside to drain on papertowels.
  • Add green pepper, onion, and potatoes to skillet; cook over medium heat for about 5 minutes or until the potatoes are browned.
  • Sprinkle cheese over potatoes, and stir until cheese melts.
  • Pour eggs into skillet; cook over low heat, stirring gently, until done.
  • Season to taste with salt and pepper.
  • Sprinkle with bacon, and serve immediately.

FARMERS BREAKFAST



Farmers Breakfast image

Start off your day on a hearty note! This one-dish wonder will easily keep your family satisfied until lunch. -Jeannette Westphal, Gettysburg, South Dakota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 4 servings.

Number Of Ingredients 6

6 bacon strips, diced
2 tablespoons diced onion
3 medium potatoes, cooked and cubed
6 large eggs, beaten
Salt and pepper to taste
1/2 cup shredded cheddar cheese

Steps:

  • In a cast-iron or other heavy skillet, cook bacon until crisp. Remove to paper towels to drain. In drippings, saute onion and potatoes until potatoes are browned, about 5 minutes. Push potato mixture from center to sides of pan. Pour eggs into center; cook and stir gently until eggs are set and cooked to desired doneness. Stir to combine eggs and potato mixture., Season with salt and pepper. Sprinkle with cheese and bacon; let stand until cheese melts.

Nutrition Facts : Calories 464 calories, Fat 29g fat (11g saturated fat), Cholesterol 321mg cholesterol, Sodium 487mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 3g fiber), Protein 21g protein.

FARMER'S BREAKFAST



Farmer's Breakfast image

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 1h10m

Yield 1 serving

Number Of Ingredients 12

2 tablespoons butter
One 5-inch-wide piece of country ham
Honey, for brushing
3 thick pieces breakfast sausage
3 thick slices bacon
2 large eggs
Kosher salt and freshly ground black pepper
Crispy Bits Breakfast Potatoes, recipe follows
Kosher salt and freshly ground black pepper
2 pounds red potatoes
1/4 cup olive oil
4 tablespoons butter, melted

Steps:

  • In a large nonstick skillet, melt 1 tablespoon of the butter over medium-high heat. Brush the ham lightly with honey, then fry it until the texture is firm, about 1 1/2 minutes per side. Remove from the skillet.
  • Next, fry the sausage and bacon together. The sausage is ready when browned nicely, about 3 minutes per side; the bacon is cooked when crisp, 7 to 10 minutes per side. Remove from the skillet. Pour out the excess grease but do not wipe out the skillet.
  • Add the second tablespoon of butter to the skillet and heat until melted. Crack the eggs into the skillet and fry for 2 minutes, sprinkling on some salt and pepper. Flip the eggs and cook them for another 45 seconds.
  • Serve the eggs, sausage, bacon and ham on a platter, plus a pile of Crispy Bits Breakfast Potatoes.
  • Bring salted water to a boil in a medium pot. Add the potatoes and boil until nearly fork-tender (but not falling apart), about 15 minutes. Drain and allow to dry thoroughly, then cut into wedges.
  • Heat the olive oil with the butter over medium-high heat in a skillet. Add the potatoes, sprinkle on some salt and pepper and pan-fry until golden brown and crisp, 10 to 15 minutes.

FARMER'S CASSEROLE



Farmer's Casserole image

Layer the ingredients in a baking dish the night before, then cover and refrigerate. In the morning, pop the casserole into the oven about an hour before serving. Serve with melon wedges, fresh strawberries, and orange wedges.

Provided by Lorrie Starks

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h10m

Yield 6

Number Of Ingredients 8

3 cups frozen hash brown potatoes
¾ cup shredded pepperjack cheese
1 cup cooked ham, diced
¼ cup chopped green onions
4 eggs, beaten
1 (12 fluid ounce) can evaporated milk
¼ teaspoon ground black pepper
⅛ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
  • Arrange hash brown potatoes evenly in the bottom of the prepared dish. Sprinkle with pepperjack cheese, ham, and green onions.
  • In a medium bowl, mix the eggs, evaporated milk, pepper, and salt. Pour the egg mixture over the potato mixture in the dish. The dish may be covered and refrigerated at this point for several hours or overnight.
  • Bake for 40 to 45 minutes (or 55 to 60 minutes if made ahead and chilled) in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.

Nutrition Facts : Calories 316.3 calories, Carbohydrate 21.4 g, Cholesterol 172.5 mg, Fat 22.4 g, Fiber 1.3 g, Protein 17.8 g, SaturatedFat 10.3 g, Sodium 576.4 mg, Sugar 6.7 g

FARMER'S BREAKFAST CASSEROLE



Farmer's Breakfast Casserole image

I try to send the girls out the door with a good breakfast in the morning and this can be altered to be lower in fat and cholesterol by the use of skimmed evaporated milk and egg beaters. Results still excellent! I use turkey bacon instead of ham, although it is great with ham too. Pat Ensenbach submitted this recipe for the St. John's Lutheran Church and Preschool Cookbook, Yankton South Dakota. Serving size indicates 8-10 servings but that is if you cut it evenly before serving. If people help themselves, you may have more or less servings depending on how much they take! Please note there is a refridgeration time (several hours to overnight)

Provided by KCShell

Categories     Breakfast

Time 1h10m

Yield 1 casserole, 8-10 serving(s)

Number Of Ingredients 8

3 cups frozen hash brown potatoes
3/4 cup shredded monterey jack cheese
1 cup cooked ham, diced
1/3 cup chopped green onion (I don't use)
4 eggs
1 (12 ounce) can evaporated milk
1/4 teaspoon pepper
1/8 teaspoon salt (optional)

Steps:

  • Place potatoes in an 8 inch square baking dish ( I used a 10 inches skillet with good results) which has been wiped down with shortening or sprayed with Pam. Potatoes will thaw over night in the fridge.
  • Sprinkle dish with cheese, ham and onions.
  • In a separate bowl, beate eggs, evaporated milk, pepper and salt together.
  • Pour into baking dish over the potato mixture.
  • Cover and refridgerate for several hours or overnight.
  • Remove from refridgerator 30 minutes before baking.
  • Bake, uncovered, at 350* for 55-60 minutes or until a knife inserted near the center comes out clean.

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