Shelly's Recipe

SPRING BRUNCH BAKE

Category: Breakfast Casseroles

2 tbsp butter
2 medium leeks, quartered, sliced, using bulb and light green portions, about 2 cups
8 oz fresh asparagus spears, trimmed
5 cups frozen southern-style hash brown potatoes (from 32 oz pkg)
1/2 cup roasted red bell pepper strips
1 tsp salt and dried dill weed
8 eggs
1 pint half and half
1 cup finely shredded parmesan cheese

Spray a 13x9 inch baking dish with cooking spray. Melt butter in a 12 inch skillet over medium-high heat. Add leeks and asparagus; cook and stir 5-6 minutes or until crisp-tender. Add potatoes, pepper strips, salt and dill. Mix lightly and spoon evenly into baking dish.

Beat eggs and add half-and-half; beat well. Add half the cheese; mix well. Pour over vegetable mixture in baking dish. Sprinkle with remaining half of cheese. Cover with foil; refrigerate at lest 8 hours or overnight.

Preheat oven to 350. Bake, covered, 45 minutes. Uncover; bake an additional 20 -25 minutes or until center is set. Let stand 10 minutes. Cut into squares. If desired, garnish with red bell pepper strips. Serves 12