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Asparagus-Potato Brunch Bake

Asparagus-Potato Brunch Bake
  • Prep 15 min
  • Total 50 min
  • Servings 8
Thanks to leftover ham and frozen vegetables, this comforting casserole is in the oven in only 15 minutes.
Updated February 4, 2010

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)

Steps

  • 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.

  • 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 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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