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Overnight Ham and Egg Casserole

Total Time

Prep: 10 min. + chilling Bake: 1 hour

Makes

9 servings

I love how easy it is to assemble this savory egg casserole. Putting it together the night before really frees up my time the next morning. —Jennifer Howell, Fort Collins, Colorado
Overnight Ham and Egg Casserole Recipe photo by Taste of Home

Ingredients

  • 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

Directions

  1. 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.
  2. 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 Facts

1 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.

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