Overnight Egg Casserole Recipe

Overnight Egg Casserole Recipe
Photo by: Taste of Home
Rating

100% would make again

From her home in Fort Collins, Colorado, Jennifer Howell notes, “I love how easy it is to assemble this savory egg casserole. Putting it together the night before really frees up your time the next morning.”

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  • 9 Servings
  • Prep: 10 min. + chilling Bake: 1 hour + standing

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

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.

Nutrition Facts: 1 serving (1 piece) equals 203 calories, 11 g fat (6 g saturated fat), 175 mg cholesterol, 407 mg sodium, 11 g carbohydrate, 1 g fiber, 14 g protein.

Overnight Egg Casserole published in Simple & Delicious March/April 2006, p41

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Reviews for Overnight Egg Casserole (7)

Overnight Egg Casserole Recipe

Overnight Egg Casserole

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today!

Reviewed on Jan. 16, 2010 by drdraa

I doubled recipe in 9x12 pyrex, used evap milk and half and half. I also replaced ham for cooked sausage. Was a big hit with the kids. I also omitted the green chilies. Thank-you and I will keep on file!

Reviewed on Jan. 13, 2010 by bylaw

I make this recipe all the time now. I make it for brunches and for dinner. It's very handy and yummy.

Reviewed on Dec. 21, 2009 by syglode

This was an excellent casserole to bring to brunch! I added sausage and bacon, excluded the chilies, it was absolutely delicious, the whole family enjoyed it, kids and all.

Reviewed on Oct. 16, 2009 by terhardt

I made this for Boxing Day morning! Everyone loved it. I omitted the chilies, used TexMex shredded cheese, 6 oz. evaporated milk and 1/2 c. sour cream. I actually left a small corner without ham so that a friend of ours who is a vegan, could enjoy this!

Reviewed on Dec. 26, 2008 by jaccola

I made this for a Christmas brunch. I used O'Brien potatoes & left out the chiles. I only had cheddar cheese on hand, so used 1 cup of that & left out the Monterey Jack. My family liked it a lot.

Reviewed on Jul. 23, 2008 by cherib

This is terrific served with salsa on the side.

Reviewed on Jan. 03, 2008 by tkayf

I made this for Christmas breakfast. It was a hit! There was a little left over, my son said it wasn't bad heated up.

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