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

Overnight Ham and Egg Casserole Recipe

Read Reviews (5)
4.65 5
Publisher Photo
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.”
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

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 Eggland's Best Eggs
  • 1 can (12 ounces) evaporated milk
  • 1/4 teaspoon pepper
  • Salsa, optional

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.

Directions

  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 near the 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

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.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Overnight Ham and Egg Casserole(5)

AVERAGE RATING
   (23)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (3)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
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 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.

MY REVIEW
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.

MY REVIEW
Reviewed Jul. 25, 2011

This was so tasty and very easy to make.

MY REVIEW
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.

MY REVIEW
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.

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