"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Overnight Egg Casserole Recipe

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

Contributor:  
Contributor:  
Jennifer Kimball
Added: Tuesday, March 28, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 c. frozed shredded has browns, thawed
1 c. cubed ham (fully cooked)
1 4-oz. can chopped green chillies
1/2 - 1 c. shredded cheese
6 eggs
1 12-oz. can evaporated milk
1/4 tsp. pepper

Directions:
Directions:
In a greased 8-in. square baking dish, layer the hash browns, ham, chillies and cheeses. In a large bowl whisk the eggs, milk and pepper; pour over the cheese. Cover and refrigerate overnight.
Remove from fridge 30 minutes before baking. Bake, uncovered, at 350 for 1 hour or until a knife comes out clean. Let stand for 5-10 min. Serve with salsa if desired.

 

 

 

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