Mother's Day Brunch Recipe: Asparagus Egg Bake Casserole





If you are hosting a Mother's Day get together at your house this year, plan your menu around easy make ahead brunch ideas so you can enjoy a fun day of munching, mingling and celebrating.

This delicious Asparagus Egg Breakfast Casserole is a crowd pleaser, and I promise it is really easy to make.

The best part of this dish is that you can prepare most of it the night before your party, so all you have to do is pop it in the oven in the morning!

An extra bonus: your guests are going to love the mouth-watering aroma as they walk in to your home.

Asparagus Egg Bake Casserole Recipe


(Makes About 12 servings)


Ingredients


  • 1 lb fresh asparagus spears, cut into 1-inch pieces 
  • 1 bag (30 oz) frozen shredded hash brown potatoes, thawed
  • 1 medium onion, chopped (1/2 cup) 
  • 2 cups shredded Cheddar cheese (about 8 oz)
  • 1/4 cup grated Parmesan cheese
  • Dozen eggs
  • 1 1/4 cups milk
  • 1 container (8 oz) sour cream
  • 2 teaspoons lemon-pepper seasoning salt
  • 1 cup corn-flake crumbs (also optional)
  • 2 tablespoons butter or margarine, melted


Optional Add-Ins


  • 1 1/2 cups chopped cooked ham (1/2 lb) 
  • Cooked Bacon or Sausage
  • Anything else you love!









Directions:


Spray a 13 x 9-inch (3-quart) glass baking dish with cooking spray. In large bowl, lightly mix the asparagus, potatoes, onion and cheese. Spoon mixture into baking dish.

Blend the eggs, milk, sour cream, lemon-pepper seasoning salt and mustard with fork or wire whisk until well mixed.

Pour the egg mixture over potato mixture.  Cover the dish and refrigerate 8 hours or overnight.

In the morning, heat oven to 325°F. Uncover baking dish and bake 35 minutes.

Meanwhile, in small bowl, toss corn-flake crumbs and butter.

Take casserole out of the oven and sprinkle corn-flake mixture over the top.

Bake uncovered for another 30 to 35 minutes, or until a knife inserted in center comes out clean and thermometer inserted in center reads 160°F.

If you decide not to use the corn-flake mixture, you might want to cover the casserole for the last half-hour of baking so it will not dry out.

Let the casserole sit for about 15 minutes before serving.

A little champagne, fresh fruit, and croissants are perfect to serve with this breakfast casserole.

{Recipe from Betty Crocker}