ASPARAGUS AND POTATO EGG BAKE

ASPARAGUS AND POTATO EGG BAKE image

Yield 8 servings

Number Of Ingredients 10

1 tbsp. olive oil
1 pound asparagus spears, wood ends snipped off
1 small white onion, diced
4 cloves garlic, minced
8 large eggs
1 cup whole milk
1.5 tsp. kosher salt
1/4 tsp. ground black pepper
4 cups shredded potatoes or plain frozen hash browns
2 cups shredded Parmesan cheese (about 8 oz)

Steps:

1. Pre-heat oven to 350*. Lightly grease a 9" x 13" baking dish or 1.5 quart souffle baking dish with oil or spray; set aside. Cut off the top 3" of asparagus spears and cut remaining spears into 1" pieces and set aside. 2. Heat 1 tbsp. oil in a large skillet over medium heat. Add onion and garlic and cook until soft and translucent, 5 - 7 mins. Add asparagus pieces, increase heat to medium-high and cook until warmed through, 3-4 mins. Remove from heat and set aside to cool slightly. 3. In a large bowl, whisk together eggs, milk, salt and pepper. Stir in potatoes, cheese and onion mixture. Transfer to prepared dish. 4. Bake until firm and light golden brown, about 45 minutes. Serve immediately.