Overnight Egg Casserole

Ingredients:

8 cups frozen shredded hash brown potatoes, thawed

2 cup cubed fully cooked ham

2 cans (4 ounces each) chopped green chilies

1 cup shredded Monterey Jack cheese

1 cup shredded cheddar cheese

12 eggs, at room temperature

2 cans (12 ounces each) evaporated milk

1/2 teaspoon crushed black pepper

1 jar of salsa

Directions:

In a greased 9" x 13" baking dish, layer the hash browns, ham, chilies and cheeses. In a large bowl, whisk the eggs, milk and pepper; pour over the cheese. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for one hour or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes. Serve with salsa if desired.