Make-Ahead Spring Brunch Bake

Prepared in 25 minutes the night before, this tasty egg casserole serves 12 with ease.

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Servings 12

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( 12 ) Ratings

12 Ratings

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ingredients 10
Prep Time 25 min
Total Time 9 hr 45 min

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)

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Directions

1 Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Melt margarine in 12-inch skillet over medium-high heat. Add leeks and asparagus pieces; cook and stir 5 to 6 minutes or until crisp-tender.
2 Add potatoes, roasted pepper strips, salt and dill; mix lightly. Spoon evenly into sprayed baking dish.
3 Beat eggs in medium bowl. Add half-and-half; beat well. Add half of the cheese; mix well. Pour over vegetable mixture in baking dish. Sprinkle with remaining half of cheese. Cover with foil; refrigerate at least 8 hours or overnight.
4 Heat oven to 350°F. Bake, covered, 45 minutes. Uncover; bake an additional 20 to 25 minutes or until center is set. Let stand 10 minutes. Cut into squares. If desired, garnish with red bell pepper strips.

EXPERT TIPS

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Expert Tips

The white bulb and light green portion of a leek are its most tender parts. The dark green leaves are usually tough and should be discarded. Sand and dirt hide between the layers of a leek, so rinse sliced leeks until they are free of any residue.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 250
Calories from Fat: 110),

% Daily Value

Total Fat: 13g; 13%
(Saturated Fat 6g, 6% Trans Fat 1g 1% ),
Cholesterol: 165mg; 165%;
Sodium: 450mg; 450%;
Total Carbohydrate: 22g; 22%
(Dietary Fiber 2g 2% Sugars 4g 4% ),
Protein: 11g; 11%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 15%;
Calcium: 20%;
Iron: 6%;

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;