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Make-Ahead Spring Brunch Bake

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Prep 25 min
Total 9 hr 45 min
Servings 12

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

By Betty Crocker Kitchens

March 4, 2010

Ingredients

tablespoons margarine or butter

medium leeks, quartered, sliced, using bulb and light green portions (about 2 cups)

oz. fresh asparagus spears, trimmed, broken into 1-inch pieces

cups frozen southern-style hash-brown potatoes (from 32-oz package)

1/2

cup roasted red bell pepper strips (from 7.25-oz jar)

teaspoon salt

teaspoon dried dill weed

eggs

pint (2 cups) half-and-half or milk

cup finely shredded fresh Parmesan cheese (4 oz)

Steps

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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 Facts

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%
Potassium: 440mg; 12%
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;