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Overnight Egg Casserole Recipe

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This recipe for Overnight Egg Casserole is from Recipes We Love to Make, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups frozen shredded hash brown potatoes
1 cup cubed fully cooked ham
1 can, 4oz, chopped green chiles-makes a very mild dish, suggest two cans
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
6 eggs
1 can, 12 oz, evaporated milk
1/4 teaspoon pepper
Salsa, optional-but it clearly makes a very bland dish more flavor-filled
Directions:
Directions:
in a greased 8" square baking dish, layer the hash browns, ham and chiles and both cheeses. In a large bowl wisk the eggs, milk and pepper; pour over the casserole. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake uncovered, at 350 degrees for one hour or until a knife inserted near the center comes out clean. Let stand 5-10 minutes. Serve with salsa, if desired. Yields 9 servings
Number Of Servings:
Number Of Servings:
9

 

 

 

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