MAKE AHEAD SPRING BRUNCH BAKE
I got this from a Pillsbury "Brunches" cookbook. It is really delicious. I love the asparagus and leeks in this, it truely does taste like spring! This make a fantastic Easter breakfast or brunch. Don't forget to allow to set in refrigerate overnight.
Provided by mommyoffour
Categories Brunch
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Spray 9x13 pan with cooking spray.
- Melt butter in skillet over medium heat.
- Add leeks and asparagus pieces; cook and stir 5 to 6 minutes or until crisp.
- Add potatoes, roasted red peppers, salt and dill; mix lightly.
- Spoon evenly into sprayed 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.
- Bake, covered, 45 minutes.
- Uncover, bake and additional 20 to 25 minutes or until center is set.
- Let stand 10 minutes.
- Cut into squares.
Nutrition Facts : Calories 240.5, Fat 12.9, SaturatedFat 6.7, Cholesterol 168.3, Sodium 502.9, Carbohydrate 21, Fiber 1.9, Sugar 1.2, Protein 11.2
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