MAKE-AHEAD SPRING BRUNCH BAKE

Make-Ahead Spring Brunch Bake image

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

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 9h45m

Yield 12

Number Of Ingredients 10

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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)

Steps:

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.
Add potatoes, roasted pepper strips, salt and dill; mix lightly. Spoon evenly into sprayed baking dish.
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.
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.

Nutrition Facts : Calories 250, Carbohydrate 22 g, Cholesterol 165 mg, Fat 1 1/2, Fiber 2 g, Protein 11 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 4 g, TransFat 1 g