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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.”
Nutritional 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.
Originally published as Overnight Egg Casserole in Simple & Delicious March/April 2006, p41
Sparkling Wine
Enjoy this recipe with a sparkling wine.
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Reviewed on Nov. 24, 2011 by melfreas
We really enjoyed this for breakfast this morning, and I will definitely make it again. The only improvement that I can think of is breaking up the potato layer...it's a little dense. So the next time I make this casserole, I'll split the ingredients and do two series of layers. I think that will make a better distribution of flavors as well.
Reviewed on Aug. 13, 2011 by nicoleindenver
I have NO CLUE where positive ratings for this recipe are coming from. The addition of milk to the eggs and raw overly processed "potatoes" out of the freezer makes for a spongy, slightly watery, texture. I think this recipe can be improved upon greatly, but not without work. The hashbrowns need to be cooked - even though they are overly processed and frozen. The hashbrowns should also be tossed with the ham and green chiles. Layering does not work. With that said, the cheese should be mixed in with the egg to distribute evenly. In addition to that, I understand the reason for using milk to cut the fat in an already overly fattening food, but seriously, you need to use at least half & half to get a good texture. The texture IS NOT working for this dish. I really had high hopes for this recipe and am greatly disappointed.
Reviewed on Jul. 25, 2011 by turtledaisy
This was so tasty and very easy to make.
Reviewed on Jun. 06, 2011 by OneBusyMom
I tested eight different egg casseroles to find just the right one to serve. I enlisted my neighbors to help me in the tasting. This recipe was everyone's favorite. Thank you for sharing.
Reviewed on May. 16, 2011 by bylaw
This is a stand-by at our house. I make it for brunch potlucks and for dinner. I usually use about 1 pound of frozen potatoes and 2 cups cheddar cheese. Regular milk works just as well as the evaporated.
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