Overnight Ham and Egg Casserole Recipe
Overnight Ham and Egg Casserole Recipe photo by Taste of Home
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Overnight Ham and Egg Casserole Recipe

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4.5 15 24
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I love how easy it is to assemble this savory egg casserole. Putting it together the night before really frees up my time the next morning. —Jennifer Howell, Fort Collins, Colorado
TOTAL TIME: Prep: 10 min. + chilling Bake: 1 hour + standing
MAKES:9 servings
TOTAL TIME: Prep: 10 min. + chilling Bake: 1 hour + standing
MAKES: 9 servings


  • 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 large eggs
  • 1 can (12 ounces) evaporated milk
  • 1/4 teaspoon pepper
  • Salsa, optional

Nutritional Facts

1 piece: 203 calories, 11g fat (6g saturated fat), 175mg cholesterol, 407mg sodium, 11g carbohydrate (5g sugars, 1g fiber), 14g protein.


  1. 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.
  2. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 1 hour or until a knife inserted in center comes out clean. Let stand for 5-10 minutes. Serve with salsa if desired. Yield: 9 servings.
Originally published as Overnight Egg Casserole in Simple & Delicious March/April 2006, p41

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ktkemp User ID: 8659721 239265
Reviewed Dec. 12, 2015

"Not a fan on this one. Dry and the potatoes were grainy."

melfreas User ID: 4059763 119112
Reviewed Nov. 24, 2011

"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'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."

nicoleindenver User ID: 6127715 85703
Reviewed Aug. 13, 2011

"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."

turtledaisy User ID: 3675355 206310
Reviewed Jul. 25, 2011

"This was so tasty and very easy to make."

OneBusyMom User ID: 5413520 85651
Reviewed Jun. 6, 2011

"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."

bylaw User ID: 797340 70893
Reviewed May. 16, 2011

"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."

mindymoser1 User ID: 5336711 148830
Reviewed Dec. 18, 2010

"This was best breakfast casserole I have ever had! I took it to our church Christmas breakfast and was told it was the winner! I made it with bacon, left out the chilies, and added some tobasco sauce to the egg mixture. Yummy!"

kikichelo User ID: 3033458 136136
Reviewed Apr. 28, 2010

"I love, love, love this recipe!!! I have made it several times using bacon or sausage instead of ham and it turns out really good but there is something with the ham that makes it excellent.

My favorite to make for guests."

drdraa User ID: 4808146 59421
Reviewed Jan. 16, 2010

"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!"

bylaw User ID: 797340 119110
Reviewed Jan. 13, 2010

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

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