Prepared in 25 minutes the night before, this tasty egg casserole serves 12 with ease.
Make-Ahead Spring Brunch Bake
- Prep Time 25 min
- Total 9 hr 45 min
- Servings 12
- Ingredients 10
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)
Instructions
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Step1Spray 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.
-
Step2Add potatoes, roasted pepper strips, salt and dill; mix lightly. Spoon evenly into sprayed baking dish.
-
Step3Beat 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.
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Step4Heat 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.
Nutrition
250
Calories
13g
Total Fat
11g
Protein
22g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 250
- Calories from Fat
- 110
- 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;Carbohydrate Choice
1 1/2Tips from the Betty Crocker Kitchens
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