Overnight Ham and Egg Casserole
Total TimePrep: 10 min. + chilling Bake: 1 hour
Too much potatoes make it dense. For more flavor add sautés onion and green and red peppers. If you like mushrooms sauté them to. A teaspoon and a half of dry mustard puts it over the top. That’s what it’s missing.
This was good but couldn't really tell there were potatoes in the dish. Maybe the cubed type might be better.Would make this again though as it was very easy and quick to throw together.
I thought this was okay but not great. I served it with picante sauce which helped to perk it up, but it seemed to be missing something. Maybe more cheese mixed in with the potatoes would help.
Not a fan on this one. Dry and the potatoes were grainy.
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.
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!