"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Overnight Egg Casserole Recipe

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This recipe for Overnight Egg Casserole, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Meghan Brown
Added: Saturday, October 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 C frozen shredded hashbrowns - thawed
1 C cubed cooked ham
1 Can 4oz chopped green chilies
1/2 C shredded monterey Jack cheese
1/2 C shredded cheddar cheese
6 eggs
1 can 12oz evaporated milk
1/4 tsp pepper
dash of salt

Directions:
Directions:
In a greased 8x8 inch square baking dish, layer the hashbrowns, 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 fridge about 30 minutes before baking. Bake, uncovered, at 350 for 1 hour or until knife inserted near the center comes out clean. Let stand for 5-10 minutes. Serve with salsa.

Number Of Servings:
Number Of Servings:
9
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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