Make-Ahead Spring Brunch Bake

(12)
  3 reviews

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)

Directions

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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