Overnight Egg Casserole

10 ingredients
6 steps

Ingredients

  • 4 cups frozen hash brown potatoes, thawed (O'brien Style)
  • 1 cup cubed cooked ham
  • 1/2 cup shredded monterey jack cheese
  • 1/2 cup shredded cheddar cheese
  • 3 eggs
  • 3/4 cup egg substitute
  • 1 (12 ounce) can evaporated milk
  • 1/4 teaspoon pepper
  • 1 teaspoon Dijon mustard
  • salsa

Directions

  1. 1
    Spray an 8-inch square baking dish with non-stick cooking spray.
  2. 2
    Layer the hash browns, ham and cheeses.
  3. 3
    In a large bowl, whisk together the eggs, egg substitute, milk, pepper and Dijon mustard; pour over the casserole, cover and refrigerate overnight.
  4. 4
    Remove the casserole from the refrigerator 30 minutes before baking; preheat oven to 350 degrees.
  5. 5
    Uncover the casserole and bake for 1 hour or until a knife inserted near the center comes out clean.
  6. 6
    Allow to stand for 5 to 10 minutes before cutting into squares; serve with salsa on top.

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