Spring Brunch Bake Recipes

MAKE-AHEAD SPRING BRUNCH BAKE

Make-Ahead Spring Brunch Bake image

Prepared in 25 minutes the night before, this tasty egg casserole serves 12 with ease.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 9h45m

Yield 12

Number Of Ingredients 10

Ingredients

2 tablespoons margarine or butter
2 medium leeks, quartered, sliced, using bulb and light green portions (about 2 cups)
8 oz. fresh asparagus spears, trimmed, broken into 1-inch pieces
5 cups frozen southern-style hash-brown potatoes (from 32-oz package)
1/2 cup roasted red bell pepper strips (from 7.25-oz jar)
1 teaspoon salt
1 teaspoon dried dill weed
8 eggs
1 pint (2 cups) half-and-half or milk
1 cup finely shredded fresh Parmesan cheese (4 oz)

Steps:

Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Melt margarine in 12-inch skillet over medium-high heat. Add leeks and asparagus pieces; cook and stir 5 to 6 minutes or until crisp-tender.
Add potatoes, roasted pepper strips, salt and dill; mix lightly. Spoon evenly into sprayed baking 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°F. Bake, covered, 45 minutes. Uncover; bake an additional 20 to 25 minutes or until center is set. Let stand 10 minutes. Cut into squares. If desired, garnish with red bell pepper strips.

Nutrition Facts : Calories 250, Carbohydrate 22 g, Cholesterol 165 mg, Fat 1 1/2, Fiber 2 g, Protein 11 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 4 g, TransFat 1 g

SPRING BRUNCH BAKE

Spring Brunch Bake image

"What a delicious way to use up leftover ham and fresh asparagus!" Fluffy and moist, this dish will be a welcomed sight at any meal. Nancy Zimmerman-Cape May Court House, New Jersey

Provided by Taste of Home

Categories Breakfast Brunch

Time 50m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

8 cups cubed French bread
2 cups cut fresh asparagus (1-inch pieces)
1 cup cubed fully cooked lean ham
3/4 cup shredded part-skim mozzarella cheese
6 large egg whites
3 large eggs
1-1/2 cups fat-free milk
2 tablespoons lemon juice
1/4 teaspoon garlic powder

Steps:

In a large bowl, combine the bread, asparagus, ham and cheese. Whisk the egg whites, eggs, milk, lemon juice and garlic powder; pour over bread mixture and stir until blended. Transfer to a 13x9-in. baking dish coated with cooking spray., Cover and bake at 350° for 25 minutes. Uncover and bake 8-10 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 224 calories, Fat 6g fat (3g saturated fat), Cholesterol 124mg cholesterol, Sodium 640mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 21g protein.

MAKE AHEAD SPRING BRUNCH BAKE

Make Ahead Spring Brunch Bake image

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

Ingredients

2 tablespoons butter
2 cups leeks, sliced
8 ounces fresh asparagus spears, trimmed, broken into 1 inch pieces
5 cups frozen southern style hash brown potatoes
1/2 cup roasted red pepper, strips from jar
1 teaspoon salt
1 teaspoon dried dill weed
8 eggs
2 cups half-and-half
1 cup parmesan cheese, finely shredded

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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