OVERNIGHT EGG CASSEROLE

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 cheese.  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