Asparagus Potato Brunch Bake

Thanks to leftover ham and frozen vegetables, this comforting casserole is in the oven in only 15 minutes. ...MORE + LESS -

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

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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.

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