Overnight Egg Casserole

By sandycon

From her home in Fort Collins, Jennifer Howell notes, “I love how easy it is to assemble this savory egg casserole. Putting it together the night before r

Ingredients

• 4 cups frozen shredded hash brown potatoes, thawed
• 1 cup cubed fully cooked ham
• 1 can (4 ounces) chopped green chilies
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• 6 eggs
• 1 can (12 ounces) evaporated milk
• 1/4 teaspoon pepper
• Salsa, optional

Preparation

Step 1

In a greased 8-in. square baking dish, layer the hash browns, ham,
chilies and cheeses. In a large bowl, whisk the eggs, milk and
pepper; pour over the casserole. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake,
uncovered, at 350° for 1 hour or until a knife inserted near the
center comes out clean. Let stand for 5-10 minutes. Serve with salsa
if desired