This simple egg casserole is perfect for a light brunch or evening meal.
4 cups hashbrowns, frozen
2 cloves garlic, minced
1 teaspoon thyme, dried
1 teaspoon oregano, dried
1 teaspoon baking powder
1/4 cup parmesan cheese, shredded
1/2 cup low fat mozzarella cheese, shredded
Preheat oven to 400. Spray a medium sized baking dish with cooking spray and spread potatoes, onion, garlic, thyme, oregano and asparagus evenly in the pan. Bake for 30 minutes until potatoes and asparagus are tender.