overnighteggcasserole


OVERNIGHT EGG CASSEROLE

Yields 9 servings

4 cups frozen shredded hash brown potatoes, thawed 1 cup cubed fully cooked ham 1 can (4 oz.) chopped green chilies 1/2 cup shredded Monterey Jack cheese 1/2 cup shredded cheddar cheese 6 eggs 1 can (12 oz.) evaporated milk 1/4 tsp. pepper Salsa, optional

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 cheese. Cover and refrigerate overnight. 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.

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