Asparagus Potato Brunch Bake Recipes

TIA'S ASPARAGUS HASH BROWN BREAKFAST CASSEROLE

Steps:

• Add canola oil to bottom of skillet; heat to medium-high; add hasbrowns, onion and garlic. Spread them out and fry without disturbing for about 5 minutes, then turn them and fry for another 5 minutes until brown.
• In a lightly sprayed 9 x 13 baking dish, spread hashbrowns on the bottom. Then spread the mushrooms, asparagus, roma tomatoes and 3/4 of the swiss cheese over the hashbrowns.
• Beat eggs, milk, pepper, nutmeg and hot pepper sauce together and pour over everything. Press evenly down with edge of spoon or clean fingertips making sure all is coated. Top with remaining cheese.
• At this point cover with foil and refrigerate till morning if making the day before.
• Bake at 450 for 8 minutes; reduce oven temperature to 350 and continue baking for an additional 12 - 15 minutes.

POTATO-ASPARAGUS CASSEROLE

Steps:

• Heat oven to 350°F Spread oil over the bottom of a medium-size baking dish.
• Arrange potatoes in layers in the baking dish, seasoning each layer with some of the salt and pepper. Scatter onions and asparagus pieces over the potatoes and season with the remaining salt and pepper.
• Dot with pieces of butter and sprinkle with Parmesan cheese. Cover with foil and bake for 60 to 70 minutes or until potatoes are fork tender.
• Tear cheese slices into pieces; place on top and allow to melt.

ASPARAGUS BREAKFAST CASSEROLE

Steps:

• Spray 9x13 pan with non-stick cooking spray.
• In a medium skillet, melt butter over medium heat.
• Add steamed asparagus, red pepper and onion.
• Cook 3-5 minutes, stirring occasionally.
• In the prepared pan layer bread, ham, vegetables and 1 cup cheese.
• In a large bowl combine eggs, milk and seasonings.
• Pour evenly over bread mixture.
• Cover and refrigerate 12-24 hours.
• Bake uncovered at 350 degrees 45-55 minutes, until golden.
• Sprinkle remaining 1 cup cheese evenly over top and bake until cheese melts.
• Let cool 10-15 minutes before cutting.

ASPARAGUS BREAKFAST CASSEROLE

Steps:

• Melt butter and swirl to cover bottom and sides of a 9x13-inch pan.
• Spread potatoes (still frozen is okay) in bottom of pan.
• Top with chopped onions, ham and asparagus.
• Salt and pepper slightly.
• Sprinkle 1 cup swiss cheese on top.
• At this point you can continue or casserole may be refrigerated overnight.
• Pour beaten eggs over hash browns & vegetables.
• Sprinkle with salt and pepper.
• Bake at 350 degrees for 40-45 minutes or until a knife comes out clean.
• Sprinkle with remaining 1/4 Swiss cheese and return to oven for 2-3 minutes or until cheese is hot and bubbly.

ASPARAGUS-POTATO BRUNCH BAKE

Steps:

• Heat oven to 350°F. Generously spray 13x9-inch (3-quart) baking dish with cooking spray. In 8-inch skillet, melt butter over medium heat. Cook onions in butter 2 to 3 minutes, stirring occasionally, until tender.
• In large bowl, mix eggs and milk until blended. Stir in cooked onions, potatoes, ham and asparagus. Pour into baking dish. Top with cheese.
• Bake 30 to 35 minutes or until set. Season to taste with salt and pepper.