Overnight Ham and Egg Casserole
Total TimePrep: 10 min. + chilling Bake: 1 hour
- 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
- 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 Facts1 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.
Feb 16, 2020
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.
Dec 26, 2017
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.
Oct 22, 2017
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.
Dec 12, 2015
Not a fan on this one. Dry and the potatoes were grainy.
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.
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.
Jul 25, 2011
This was so tasty and very easy to make.
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.
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.
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!