4 C frozen shredded hash browns, thawed
1 C small cubed ham or 1 C diced cooked bacon
1 (4oz) can diced green chilies
½ C shredded Monterey Jack cheese
½ C shredded cheddar cheese
1 (12 oz.) can evaporated milk
Salt and pepper to taste
Salsa and sour cream for garnish
1. In a greased 8×8 baking dish, layer the hash browns, hams, green chilies and cheese. In a large bowl, whisk together eggs, milk and salt and pepper. Pour over the casserole. Cover and refrigerate overnight.
2. Remove from the refrigerator 30 minutes before baking.
3. Bake uncovered at 350 degrees for 1 hour or until a knife inserted into the center comes out clean.
4. Let stand for a moment before serving. Garnish with sour cream and salsa, optional.
Make Ahead Egg Casserole