Asparagus-Potato Brunch Bake

Asparagus-Potato Brunch Bake

Thanks to leftover ham and frozen vegetables, this comforting casserole is in the oven in only 15 minutes.

Prep Time

15

Minutes

Total Time

50

Minutes

Makes

8

servings

1
tablespoon butter or margarine
1
cup sliced green onions
8
eggs
1/2
cup fat-free (skim) milk
3
cups frozen southern-style diced hash brown potatoes (from 32-oz bag), thawed
2
cups chopped lean cooked ham (1/2 lb)
1
box (9 oz) Green Giant® frozen asparagus cuts, thawed, drained
1
cup shredded Cheddar cheese (4 oz)
  1. Heat oven to 350°F. Generously spray 13x9-inch (3-quart) baking dish with cooking spray. In 8-inch skillet, melt butter over medium heat. Cook onions in butter 2 to 3 minutes, stirring occasionally, until tender.
  2. In large bowl, mix eggs and milk until blended. Stir in cooked onions, potatoes, ham and asparagus. Pour into baking dish. Top with cheese.
  3. Bake 30 to 35 minutes or until set. Season to taste with salt and pepper.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
This casserole can be covered and refrigerated up to 24 hours before baking. Uncover; bake 40 to 45 minutes or until set.
Two cartons (8 oz each) fat-free egg product (2 cups) can be substituted for the 8 eggs. One-eighth of the recipe will yield 220 calories with 8 grams of fat per serving.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 270
    • (Calories from Fat 120),
  • Total Fat 13g
    • (Saturated Fat 6g,
    • Trans Fat 0g),
  • Cholesterol 245mg;
  • Sodium 530mg;
  • Total Carbohydrate 19g
    • (Dietary Fiber 2g,
    • Sugars 3g),
  • Protein 18g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.