We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Print
    616
  • Pinterest
    0
  • Email
    0
  • Facebook
    0

Make-Ahead Spring Brunch Bake

(12)
  3 reviews
  • 25 min prep time
  • 9 hr 45 min total time
  • 10 ingredients
  • 12 servings
  • Pinterest
    0
  • Facebook
    0
  • Save
    0
  • Email
    0
  • Print
    616

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

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)

Steps

  • 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.
  • 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

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
20%
Saturated Fat
6g
30%
Trans Fat
1g
Cholesterol
165mg
54%
Sodium
450mg
19%
Total Carbohydrate
22g
7%
Dietary Fiber
2g
9%
Sugars
4g
Protein
11g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
20%
20%
Iron
6%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved