Make Ahead Egg Casserole~ As Seen on Fox 59 Indianapolis

December 19, 2012 by Heather Tallman with 1 comment

Yum

Today I am sharing the last of my 3 dishes from my Fox 59 appearance on Monday (watch it HERE)

I make some kind of egg casserole every week. When you have 3 guys in your house that thrive on a big breakfast you need to get creative with cheap ways to feed them.  Nothing is cheaper, and more filling, than a casserole like this. A layer of shredded potatoes,cheese, eggs,cream and diced green chilies-it really stands on its own on your breakfast table! Add this to your holiday menu and you will not have any left over, promise:)

And with a bit of salsa, I used my favorite-Salsa me Krazy, this is one zesty breakfast!

Make Ahead Egg Casserole with Ham and Green CHilies
Ingredients
  • 4 C frozen shredded hash browns, thawed
  • 1 C small cubed ham or 1 C of diced cooked bacon
  • 1 4oz can of diced green chilies, drained
  • ½ C Monterey Jack cheese, shredded
  • ½ C cheddar cheese, shredded
  • 6 eggs
  • 1 12oz can of evaporated milk or 12 oz or half and half
  • salt and pepper
  • salsa and sour cream for garnish
Instructions
  1. In a greased 8x8 baking dish, layer the hash browns, ham, chilies, and cheese.
  2. In a large bowl, whisk together the eggs, milk and salt/pepper.
  3. Pour over the casserole.
  4. Cover and refrigerate overnight.
  5. Remove from the refrigerator 30 minutes before baking.
  6. Bake, uncovered, at 350 degrees for 1 hour or until a knife stuck in the center comes out clean. let stand for a moment before serving.
  7. Garnish with salsa and sour cream, optional.

    Comments

  • kari


    Yum, it’s like a chile relleno bake, but better. Thanks so much!

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