This meal, made for our Breakfast for Dinner New Year's Eve party, is a perfect solution. It combines carbs in the potatoes with protein in the ham and eggs, plus is adaptable enough that one could easily add some veggies--broccoli seems the perfect fit here.
I made it yesterday morning, baked it around dinner time, and it was really good. This morning, I warmed it in the microwave, and it was still just as good. So the only time you'd need in your manic Monday morning is to slop it on a plate, nuke it for 30 seconds, and eat it. It's not the most grab and go of breakfasts, but it still is really fast.
A little secret; it made me so happy to have a use for my leftover Christmas ham!!
Overnight Egg Casserole Source: Taste of Home's Simple and Delicious March/April 2006. Online here.
- 4 cups frozen shredded hash brown potatoes, thawed
- 1 cup cubed fully cooked ham
- 1 can (4 ounces) chopped green chilies
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 6 eggs
- 1 can (12 ounces) evaporated milk
- 1/4 teaspoon pepper
- Salsa, optional
- In a greased 8-in. square baking dish, layer the hash browns, ham, chilies and cheeses. In a large bowl, whisk the eggs, milk and pepper; pour over the casserole. Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 1 hour or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes. Serve with salsa if desired. Yield: 9 servings.