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 inch 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 degrees 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.