Isaacs' Home Recipes Main Breakfast Recipes Overnight Egg Casserole

Overnight Egg Casserole

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

In a greased 8" 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 degrees for 1 hour or until a knife inserted near the center comes out clean.
Let stand for 5-10 minutes.
Serve with salsa.

Yield:  9 servings

(Simple & Delicious - March/April 2006)