- 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
- 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.
Enjoy this recipe with a sparkling wine.
Reviews for Overnight Ham and Egg Casserole
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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.
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.
This was so tasty and very easy to make.
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.
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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