Overnight Egg Casserole Recipe

By tori420d

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

Directions

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. Yield: 9 servings.