Overnight Egg Casserole

4 cups frozen shredded hash brown potatoes, thawed
1 c. cubed fully cooked ham
1 can chopped green chilies
1/2 c. shredded Monterey Jack cheese
1/2 c. shredded cheddar cheese
6 eggs
1 can 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.