I was debating on whether or not to call this a frittata or a casserole, and I really think casserole fits best. There really aren’t enough eggs to be a quiche or a frittata.
Farmers omelets are always one of my favorites to order. I love the veggies. I also like that they know farmers need their protein and throw in some meat. This farmers breakfast casserole is essentially a farmers omelet, but with some obvious variations. It has a great amount of protein and carbs, which is what anyone working hard physical labor (like farmers) need!
It is really simple and tasty. It can be eaten as breakfast or dinner…. BRUNCH?!
I love how easily modified this recipe is. I changed it up a bit from the original because my SO doesn’t like ham, and we both love broccoli and thought it needed to be added. Do as you will. It’s hard to mess up this great recipe!
- 3 cups frozen hash brown potatoes
- 1 medium crown broccoli, cut into florets
- 3/4 cup shredded pepper-jack cheese
- 1 cup cooked bacon, coarsely chopped
- 1/4 cup chopped green onions
- 1 cup sliced mushrooms
- 4 eggs, beaten
- 1.5 (12 fluid ounce) cans evaporated milk
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon salt
- 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 pepper-jack cheese, bacon, broccoli, mushrooms 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.