Breakfast Potatoes With Asparagus And Egg Recipes

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.

BREAKFAST POTATOES WITH ASPARAGUS AND EGG

Steps:

• Chop up potatoes to be even in size (halves or quarters depending on the size of your potatoes) and place in a large saucepan. Cover the potatoes with water and place on the stove on high heat and bring to the boil. Cook until just soft enough to pierce with a fork.
• Preheat oven to 200°C. Drain potatoes and add to a large bowl. Add olive oil, lemon zest, lemon juice, fresh thyme leaves, and a pinch of salt. Mix to combine and spread out on a baking tray ensuring there is only one layer of potatoes. Place into the oven for 30 minutes without turning.
• After 30 minutes, remove potatoes and turn them using a metal spatula to scrape the bottom of the tray. Add asparagus that has been washed and ends removed to the tray and place back into the oven for another 10 minutes.
• Place a smaller pot of water onto boil. Once boiling gently add eggs and set timer for 7 minutes. Remove eggs and place into a bowl of ice water to stop the cooking. Peel eggs and slice in half.
• Remove potatoes and asparagus from the oven and top with egg halves and torn pieces of prosciutto. Garnish with more fresh thyme and salt and serve straight from the tray.

SPICY POTATOES AND SCRAMBLED EGGS

Steps:

• Poke potatoes with a fork so that their skins are pierced. Microwave potatoes on high until cooked inside. When potatoes are fully cooked, peel potatoes and cut potatoes to 1/8 size or to your liking. Set potatoes aside.
• Add 2 tablespoons oil to skillet and scramble 3 eggs. Add salt and pepper to taste. Keep warm until potatoes are ready.
• In another skillet, heat 2 tablespoons oil until hot. Then add salt, cumin, coriander and turmeric powder. Put in chili powder if you want it really spicy. Add potatoes and cook until potatoes are crispy and brown. Spicy potatoes and scrambled eggs are now ready to serve!

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.