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Y’all, this farmer’s casserole recipe is one of my absolute favorites. It’s become a staple breakfast in my household over the years. This cheesy, eggy bake is perfect for lazy weekend mornings or for feeding a crowd during the holidays.
Once you try this, you’ll be hooked! It comes together quickly and bakes up with the most irresistible flavors.
Should I Use Bacon or Ham?
I usually make it with ham since I love the classic combo of ham, cheese and potatoes. But bacon would be delicious too – who doesn’t love a little smoky, crispy bacon in the morning?
You could cook up some bacon until nice and crispy, then crumble it up and stir it in. I may have to try that next time! Either one gives you that salty, meaty flavor that pairs perfectly with the creamy eggs and potatoes.
What’s the Best Cheese for This?
Sharp cheddar is my go-to since it gives that iconic cheesy flavor. I also like to throw in some Monterey jack for its meltiness – it helps create the ideal creamy texture. But use whatever melty cheese you love! Colby, swiss, gruyere…get creative with the cheese here.
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Should I Use Regular or Evaporated Milk?
I highly recommend evaporated milk rather than regular milk. The evaporated milk makes it ultra creamy and luscious. Regular milk can make it too thin and watery. Trust me, the evaporated milk makes a difference you can taste!
Can I Prep This Ahead of Time?
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