FARMER'S CASSEROLE
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
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 CASSEROLE
Between family and friends, we average 375 visitors a year! This casserole is handy-you can put it together the night before, let the flavors blend, then bake it in the morning. -Nancy Schmidt, Center, Colorado
Provided by Taste of Home
Time 1h5m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in an 8-in. baking dish. Sprinkle with cheese, ham and onions. Whisk eggs, milk, pepper and salt; pour over all. Cover and refrigerate for several hours or overnight. , Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in the center comes out clean, 55-60 minutes.
Nutrition Facts : Calories 252 calories, Fat 14g fat (7g saturated fat), Cholesterol 187mg cholesterol, Sodium 531mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 1g fiber), Protein 17g protein.
FARMER'S COUNTRY BREAKFAST
Steps:
- In a skillet, brown and crumble sausage until fully cooked. Remove sausage, reserving drippings. In the drippings, cook potatoes and onion until potatoes are browned, stirring occasionally. In a bowl, beat eggs, milk, parsley and salt; pour over potato mixture. Add sausage; cook and stir gently over medium heat until eggs are set. Sprinkle with cheese. Cover for 1-2 minutes or until cheese melts.
Nutrition Facts :
FARMER'S BREAKFAST CASSEROLE
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
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.
FARMERS' COUNTRY BREAKFAST CASSEROLE
Mmmmm....hash browns, ham and eggs; just like down on the farm, but you only need one pan! This needs to chill overnight, so plan ahead. Prep. time does not reflect refrigeration time.
Provided by shelbyrose
Categories Breakfast
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a 9 x 13 greased baking pan, layer potatoes, ham, onion and cheese.
- In a medium bowl, beat eggs; add milk, salt and pepper to eggs; beat well until thoroughly incorporated.
- Pour over potato/ham layers.
- Cover and refrigerate overnight.
- To prepare: Preheat oven to 350 degrees; remove cover and bake for approximately 60 minutes.
Nutrition Facts : Calories 426.8, Fat 23.4, SaturatedFat 11.8, Cholesterol 345.6, Sodium 1097.8, Carbohydrate 24.4, Fiber 1.8, Sugar 1.3, Protein 29.4
FARMER'S BREAKFAST
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 1h10m
Yield 1 serving
Number Of Ingredients 12
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.
COUNTRY HAM BREAKFAST CASSEROLE
Provided by Nancy Fuller
Categories main-dish
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Butter a large baking dish and evenly spread out the torn bread to cover the bottom of the dish.
- In a large bowl, beat to combine the heavy cream, cheese, ham, milk, scallions, salt, pepper and eggs. Pour the egg mixture over the bread and top with the paprika. Cover and refrigerate for at least 1 hour and up to overnight.
- Remove the dish from the refrigerator 30 minutes before baking. Preheat the oven to 350 degrees F.
- Uncover the dish and bake until puffed, golden and cooked through, about 45 minutes. Let cool 5 minutes, sprinkle with the chives and serve.
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