Breakfast casseroles…the answer for every cook who has a crowd coming for the holidays – especially if they stay overnight.
I’ve had them a million ways, but like the sound of this one. It’s a breakfast dish with a twist which I’m going to try. My friend Judy gave me the recipe and claims it got rave reviews at a church brunch last week.
Judy’s Asparagus/Hash Brown Breakfast Casserole
1/4 cup butter or margarine
1/3 cup onion, chopped
1 cup asparagus, chopped in 1/2 inch slices (frozen if you can find – but canned would probably work too.
15 ounces frozen has brown potatoes
12 eggs, beaten
1/3 cup ham, sliced and cup in 1/2 inch slices (I would use more)
1-1/4 cups Swiss cheese, shredded
Melt butter and swirl to cover bottom and sides of a 9 by 13-inch pan. Spread potatoes (still frozen is okay) in bottom of pan. Top with chopped onions, ham and asparagus. Salt and pepper lightly. Sprinkle one cup of Swiss cheese on top.
At this point you can continue or refrigerate overnight. When ready to finish pour beaten eggs over hash browns and vegetables. Bake at 340 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.