Overnight Ham And Egg Casserole Recipe

Ingredients

4 cups frozen shredded hash brown potatoes, thawed1 cup cubed fully cooked ham1 can (4 ounces) chopped green chiles1/2 cup shredded Monterey Jack cheese1/2 cup shredded cheddar cheese6 large eggs1 can (12 ounces) evaporated milk1/4 teaspoon pepperSalsa, optional

Preparation

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.