Make-Ahead Spring Brunch Bake

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

  • prep time 25 min
  • total time 9 hr 45 min
  • ingredients 10
  • servings 12

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)
  • 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.
  • 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;
    Carbohydrate Choices:
    1 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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