Farmer's Brunch Casserole

Recipe by Chicagoland Chef du

I have been making this recipe for about 12 years. I used to make it for brunch but now I serve it for dinner as well. It is loved by all we have served it too. It's great to serve with fresh fruits and "Kona Inn Banana Bread". If using frozen, defrost first. I have used other cheeses but I find this Monterey Pepper Jack (w/ jalapenos) to work best., cheddar is too bland. NOTE & UPDATE 8/08: I grated red potatoes and the casserole turned out too wet and slimy. UGH. I would suggest purchasing the "Simply Potatoes" or using a potato that bakes up drier. Hope this makes sense.

Top Review by DebS 2

This recipe is awesome just as it is. I've started to substitute other meats and cheeses to go along with what ever is in my refrigerator.

Ingredients Nutrition


  1. Preheat oven to 350°.
  2. Spray round 2" deep casserole or pie plate with nonstick spray.
  3. Arrange potatoes evenly in the bottom of the casserole.
  4. Sprinkle with cheese, green onions & ham.
  5. Combine eggs, milk, salt and pepper over potato mixture.
  6. Bake uncovered for 40-45 minutes until center is set and inserted knife comes out clean.
  7. Let rest for 5 minutes before slicing.

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