Spray a 8 x 11 inch or a square baking dish (9 x 9 inch) with non-stick cooking spray.

Add shredded hash browns to the bottom of the prepared dish. Spread out evenly with a spatula.

Top with diced ham, bell pepper, green onion, and jalapeno. You can sprinkle cheese on top or stir it into the potato mixture.

In a medium bowl, whisk together eggs, evaporated milk, and spices. Pour egg mixture over casserole.

Cover with plastic wrap and chill in the fridge overnight. Take out from the fridge and bring to room temperature (about 30 minutes before baking)

In a preheated oven to 350 degrees F, bake this hearty breakfast casserole for 50-55 minutes. You will know that the casserole is done when it’s golden in color and the sides pull away slightly from the pan edges. The center should be fully cooked and tested with a toothpick. It should not be liquid. Remove from oven and let sit for 10 minutes before serving. Garnish with parsley and slice into portions.

Although I love eating freshly made food, this farmer's breakfast casserole tastes even better the next day. Makes a delicious cold snack too!