Overnight Ham and Egg Casserole

Breakfast

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.

Average Rating: 4.481481

TOTAL TIME: Prep: 10 min. + chilling Bake: 1 hour
YIELD: 9 servings.

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

Instructions

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.