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Asparagus Potato Brunch Bake

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Asparagus Potato Brunch Bake
  • Prep 15 min
  • Total 50 min
  • Servings 8
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Thanks to leftover ham and frozen vegetables, this comforting casserole is in the oven in only 15 minutes.
Apr 23, 2013

Ingredients

  • 1 tbsp (15 mL) butter or margarine
  • 1 cup (250 mL) sliced green onions
  • 8 eggs
  • 1/2 cup (125 mL) fat-free (skim) milk
  • 3 cups (750 mL) frozen diced hash brown potatoes, thawed
  • 2 cups (500 mL) chopped lean cooked ham (about 1/2 lb/250 g)
  • 1 1/2 cups (375 mL) frozen asparagus cuts (thawed and drained) or fresh asparagus, cut into 1/2' pieces
  • 1 cup (250 mL) shredded Cheddar cheese

Steps

  • 1
    Heat oven to 350ºF. Generously spray 13x9-inch (3-quart) baking dish with cooking spray. In 8-inch skillet, melt butter over medium heat. Cook onions in butter 2 to 3 minutes, stirring occasionally, until tender.
  • 2
    In large bowl, mix eggs and milk until blended. Stir in cooked onions, potatoes, ham and asparagus. Pour into baking dish. Top with cheese.
  • 3
    Bake 30 to 35 minutes or until set. Season to taste with salt and pepper.

Expert Tips

  • Tip 1
    Make Ahead: This casserole can be covered and refrigerated up to 24 hours before baking. Uncover; bake 40 to 45 minutes or until set.
  • Tip 2
    Substitution: Two cartons (8 oz each) fat-free egg product (2 cups) can be substituted for the 8 eggs.

Nutrition Information

270 Calories, 13g Total Fat, 18g Protein, 19g Total Carbs, 3g Sugars

Nutrition Facts

Serving Size: 8 Servings
Calories
270
Total Fat
13g
Saturated Fat
6g
Trans Fat
0g
Cholesterol
245mg
Sodium
530mg
Total Carbs
19g
Dietary Fiber
2g
Sugars
3g
Protein
18g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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