Overnight Egg Casserole

Name: Overnight Egg Casserole
Total time: 600 s
Yield: 9 servings
Cuisine: American
Ingredients: 4 cup frozen hash brown potatoes (thawed); 1 cup fully cooked ham(cubed); 1 can (4 oz) chopped mild green chilies; 1/2 cup shredded Monterey Jack cheese; 1/2 cup shredded cheddar cheese; 6 eggs; 1 can (12 oz) evaporated milk; 1 salt and pepper to taste

starman36 @cook_3865632

Overnight Egg Casserole

starman36 @cook_3865632

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Ingredients

10 mins

9 servings

4 cupfrozen hash brown potatoes (thawed)
1 cupfully cooked ham(cubed)
1 can(4 oz) chopped mild green chilies
1/2 cupshredded Monterey Jack cheese
1/2 cupshredded cheddar cheese
6eggs
1 can(12 oz) evaporated milk
1salt and pepper to taste

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Steps

10 mins

1

In a greased 8x8 inch square baking dish, layer the hash browns, ham, chilies and cheeses.
2

In a large bowl, whisk the eggs, milk, salt and pepper; pour over the layered ingredients. Cover and refrigerate overnight.
3

Remove from fridge 30 minutes before baking. Bake uncovered at 350° for 1 hour or until a knife inserted in the center comes out clean. Let stand for 5 to 10 minutes before cutting. Serve with salsa if desired.

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Cooksnaps

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starman36 @cook_3865632

on August 24, 2014 18:53

My name is Dave and I'm from Northwest Ohio. I've been cooking since the age of 14 and have loved it ever since. I try not to cook anything really fancy, just everyday hearty comfort type food. Keep it simple and have fun!