Farmer’s-Style Breakfast Bake (Print Version)
# Ingredients:
→ Main
01 -
6 cups frozen shredded hash browns
02 -
2 cups grated Monterey Jack cheese
03 -
2 cups diced ham
04 -
1/2 cup chopped green onions
→ Custard
05 -
8 large eggs, beaten
06 -
24 fl oz evaporated milk (two 12 fl oz cans)
07 -
1/2 teaspoon garlic salt
08 -
1/4 teaspoon ground black pepper
# Instructions:
01 -
Heat the oven to 350°F (175°C) to prepare for baking.
02 -
Spread frozen shredded hash browns evenly in a 9x13-inch baking dish. Add a layer of grated Monterey Jack cheese, followed by diced ham and chopped green onions.
03 -
In a bowl, whisk together beaten eggs, evaporated milk, garlic salt, and ground black pepper until fully combined. Pour the mixture evenly over the layered ingredients.
04 -
Bake uncovered immediately for about 1 hour 15 minutes until center is firm. If prepared ahead, cover and refrigerate overnight, then bake uncovered for about 1 hour 30 minutes until fully set.
# Notes:
01 -
For best results, assemble the casserole the night before and bake the next day to enhance flavor melding.