Hey friends! I’m so excited to share this recipe for Farmer’s Breakfast Casserole because it’s one of my FAVORITES! I love preparing a big pan of this make-ahead breakfast for busy school mornings. Any time I can cook once, and eat for a week, it’s a big win for everybody in my house!
Why is it Called Farmer’s Breakfast Casserole?
Farmer’s breakfast casserole feels like such a midwestern meal. We grew up in farm country and this hearty dish was traditionally served up to farmers ready for hard work in the fields or tending to livestock. It has everything you need to fuel you for the day in one pan, with sausage, potatoes, eggs and cheese. It is a recipe that is easily adaptable to whatever is seasonal and ready to pick or preserved from the garden.
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What To Do With Extra Eggs?
Farmer’s breakfast casserole is also a wonderful way to use up excess eggs from chickens or ducks. Our chickens give us such an abundance of eggs, and I love recipes that make the most of the rich, golden-yoked treasures they offer us daily!
Meal Prep for the School or Work Week
As I mentioned, the best part of making this yummy breakfast casserole is that I can do the prep work ahead of time, and we will have breakfast covered for the whole week! I’m always looking for make-ahead breakfast ideas for school mornings, so we can get our day of homeschooling off to a (relatively) smooth start. Farmer’s breakfast casserole reheats very well, and my husband has even been known to take it to work for his lunch.
A Versatile Recipe for a Baby Shower, Brunch, or Breakfast for Christmas Morning!
This recipe fits a requirement I have for most of the meals that I make, because it is so versatile. I can make farmer’s breakfast casserole for brunch, a baby shower, or the night before to prepare for Christmas morning. I can change it up, depending on what ingredients I have on hand. It even makes a warm and comforting, hygge inspired supper on cool, crisp evenings in the fall! All you need is to add a cozy cup of spiced chai tea!
Farmer’s Breakfast Casserole
First, you will need to wash your potatoes really well. Dice them into small cubes, placing them in salt water until all of them are cut.This will prevent them from oxidizing and turning brown. Next, you will need to dice 1 large onion into cubes as well. Once all your veggies are cubed, drain the potatoes really well and spread them over a baking sheet along with the onions. Cook them at 400* until golden brown.
Next, crack about a dozen eggs into a large bowl. I like to crack each egg into a separate bowl or measuring cup just to make sure the egg is good, and that I don’t get egg shells in the main bowl.
Once you have all the eggs in the mixing bowl, you will need to add either heavy cream, sour cream, or cottage cheese to add some fluffiness to the egg mixture once whipped. Just use what you have on hand. Add grated cheese such as Colby, sharp Cheddar or Monterey Jack. Again, use what you have!
Finally, add salt and pepper to taste. You can also add green onion to the mix now, or wait until the finish to use as a garnish.
Time to Assemble the Farmer’s Breakfast Casserole!
In the bottom of a large casserole dish, mix in the roasted potatoes, onions, and sausage. Next, add the egg and cheese mixture making sure to cover all the meat and potatoes evenly. Bake at 350* until golden brown on top and the eggs are set.
Allow it to rest for at least five minutes before serving immediately, or allow it to cool completely and place in the fridge. To serve for breakfast the next morning, just heat up what is needed in a pan with a little bit of water and a lid, or in the toaster oven! You can even cut the casserole into pieces and store individual portions in these glass containers for a quick lunch to heat up at work!
We hope you enjoy this recipe for farmer’s breakfast casserole! Let me know if you have any additional recipes for busy school and work mornings in the comments below! God bless! ~Shanna