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Make-Ahead Spring Brunch Bake
Make-Ahead Spring Brunch Bake
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Prep Time:
25 minutes
Total Time:
9 hours 45 minutes
Overnight egg casserole for 12, ready in 25 minutes.
Ingredients:
  • 2 tablespoons margarine or butter
  • 2 medium leeks, quartered, sliced, using bulb and light green portions (about 2 cups)
  • 8 oz. fresh asparagus spears, trimmed, broken into 1-inch pieces
  • 5 cups frozen southern-style hash-brown potatoes (from 32-oz package)
  • 1/2 cup roasted red bell pepper strips (from 7.25-oz jar)
  • 1 teaspoon salt
  • 1 teaspoon dried dill weed
  • 8 eggs
  • 1 pint (2 cups) half-and-half or milk
  • 1 cup finely shredded fresh Parmesan cheese (4 oz)
Instructions:
  • Prepare a 13x9-inch (3-quart) glass baking dish by spraying it with cooking spray. In a 12-inch skillet over medium-high heat, melt margarine. Add leeks and asparagus pieces, then cook and stir for 5 to 6 minutes until crisp-tender.
  • Mix together the potatoes, roasted pepper strips, salt, and dill until just combined. Transfer the mixture to a greased baking dish.
  • In a medium bowl, whisk the eggs until smooth. Pour in the half-and-half and continue whisking until well combined. Stir in half of the cheese until evenly mixed. Pour this mixture over the vegetables in the baking dish. Sprinkle the remaining cheese on top. Cover with foil and refrigerate for at least 8 hours or overnight.
  • - Preheat oven to 350°F. Bake, covered, for 45 minutes. Uncover and bake for an additional 20-25 minutes until the center is set. Allow it to rest for 10 minutes before cutting into squares. For a finishing touch, garnish with red bell pepper strips.

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