overnight egg bake

 

Overnight Hashbrown Egg Bake (4–6 servings)

NEED:

• 1 (10–12 oz) package refrigerated shredded hashbrowns

• 1 cup diced cooked ham or 1 cup cooked crumbled sausage

• 1 to 1½ cups shredded cheese (cheddar, Swiss, or Colby Jack)

• 5 large eggs

• 1 cup milk (whole or 2% preferred)

• ½ teaspoon dried oregano

• ½ teaspoon salt (or to taste)

• ¼ teaspoon black pepper

• ¼ teaspoon paprika (optional)

• 1 tablespoon melted butter or olive oil (for greasing)
  
  

DO:

1. Prepare the dish (night before):
   
   

• Grease an 8×8 or 9×9 baking dish.

• Spread hashbrowns evenly in the bottom.

• Layer on ham/sausage, then 1 cup cheese.

2. Mix custard:
   
   

• In a bowl, whisk eggs, milk, oregano, salt, pepper, and paprika.

• Pour evenly over the potato/meat/cheese layers.

3. Top & chill:
   
   

• Sprinkle with remaining ½ cup cheese.

• Cover and refrigerate overnight (at least 6 hours).
  
  

4. Bake:
   
   

• Preheat oven to 350°F. 

• Bake uncovered 40–50 minutes, until center is set and top is lightly golden.

• Let rest 10 minutes before cutting.