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Overnight Ham and Egg Casserole

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
  • Makes
    9 servings

Ingredients

  • 4 cups frozen shredded hash brown potatoes, thawed
  • 1 cup cubed fully cooked ham
  • 1 can (4 ounces) chopped green chiles
  • 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

Directions

  • In a greased 8-in. square baking dish, layer the hash browns, ham, chiles 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. Preheat oven to 350°. Bake, uncovered, until a knife inserted in center comes out clean, about 1 hour. Let stand 5-10 minutes. Serve with salsa if desired.
Nutrition Facts
1 piece: 203 calories, 11g fat (6g saturated fat), 175mg cholesterol, 407mg sodium, 11g carbohydrate (5g sugars, 1g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 1/2 starch, 1/2 fat.

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