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Asparagus-Potato Brunch Bake

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By Betty Crocker Kitchens
Updated Feb 4, 2010
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Thanks to leftover ham and frozen vegetables, this comforting casserole is in the oven in only 15 minutes.

Asparagus-Potato Brunch Bake

  • Prep Time 15 min
  • Total 50 min
  • Servings 8
  • Ingredients 8
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Ingredients

  • 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) frozen asparagus cuts, thawed, drained
  • 1 cup shredded Cheddar cheese (4 oz)

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Bake 30 to 35 minutes or until set. Season to taste with salt and pepper.

Nutrition

270 Calories
13g Total Fat
18g Protein
19g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
6g
31%
Trans Fat
0g
Cholesterol
245mg
82%
Sodium
530mg
22%
Potassium
520mg
15%
Total Carbohydrate
19g
6%
Dietary Fiber
2g
9%
Sugars
3g
Protein
18g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
10%
10%
Calcium
15%
15%
Iron
10%
10%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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