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Asparagus-Potato Brunch Bake
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Prep Time:
15 minutes
Total Time:
50 minutes
Satisfying ham and vegetable casserole, ready in just 15 minutes using leftovers.
Ingredients:
  • 1 tablespoon butter or margarine
  • 1 cup sliced green onions
  • 8 eggs
  • 1/2 cup fat-free (skim) milk
  • 3 cups frozen southern-style diced hash brown potatoes (from 32-oz bag), thawed
  • 2 cups chopped lean cooked ham (1/2 lb)
  • 1 box (9 oz) frozen asparagus cuts, thawed, drained
  • 1 cup shredded Cheddar cheese (4 oz)
Instructions:
  • Preheat oven to 350°F. Grease a 13x9-inch (3-quart) baking dish generously with cooking spray. In an 8-inch skillet, melt butter over medium heat and sauté onions for 2 to 3 minutes until tender, stirring occasionally.
  • Blend eggs and milk in a large bowl. Add cooked onions, potatoes, ham, and asparagus, then transfer the mixture to a baking dish. Sprinkle with cheese on top.
  • Bake for 30 to 35 minutes until fully cooked; then, season with salt and pepper to taste.

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