Farmer's Casserole (for 24)

This classic casserole features all the breakfast favorites--hash browns, cheese, ham, and scrambled eggs.

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Servings: 24
Prep Time: 25 mins
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    12   cups 
    frozen shredded hash brown potatoes
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    3   cups 
    shredded Monterey Jack cheese with jalapeno peppers or shredded cheddar cheese (12 ounces)
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    4   cups 
    diced cooked ham or Canadian-style bacon
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    1   cup 
    sliced green onions
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    eggs or 4 cups fresh or frozen egg product, thawed
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    4  12  ounce can 
    (1-1/2 cups each) evaporated milk or evaporated skim milk
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    1/2  teaspoon 
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    1/2  teaspoon 

Grease two 3-quart rectangular baking dishes. Arrange half of the potatoes evenly in the bottom of each dish. Sprinkle each dish with half of the cheese, ham, and green onion. In a large mixing bowl beat 8 of the eggs until whites and yolks are mixed or use 2 cups egg product. Stir in 2 cans of the milk, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Pour egg mixture over potato mixture in one of the dishes.
Repeat with remaining eggs or egg product, milk, salt, and pepper. Pour over potato mixture in second baking dish. Bake, uncovered, in a 350 degree F oven for 45 to 55 minutes or until center appears set. Let stand 5 minutes before serving. Makes 24 servings.
Make Ahead Tip
  • The night before, prepare casseroles. Cover and chill. To serve, bake as directed except increase baking time to 55 to 60 minutes.
Nutrition information
Per Serving: cal. (kcal) 299, Fat, total (g) 14, chol. (mg) 183, sat. fat (g) 7, carb. (g) 25, fiber (g) 2, pro. (g) 19, vit. A (RE) 155, vit. C (mg) 15, sodium (mg) 526, calcium (mg) 232, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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