Eggs With Ham and Asparagus Casserole
By: Kristi Rimkus
Published: Sunday, January 2, 2011 - 9:30am

Ingredients




4 cups hashbrowns, frozen
 cup red onion, finely chopped
2 cloves garlic, minced
1 teaspoon thyme, dried
1 teaspoon oregano, dried
16 spears asparagus, chopped into small pieces
1 cup mushroom, chopped
1 cup ham, chopped
4 large eggs
4 large egg white
1/4 cup low fat milk
1 teaspoon baking powder
1/4 cup parmesan cheese, shredded
1/2 cup low fat mozzarella cheese, shredded

Preparation

1 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. 2 Whip eggs, milk and baking powder together in a bowl. 3 Remove potatoes from the oven and mix in mushrooms and ham. Reduce the oven heat to 350. Pour egg mixture over the top and smoosh down with a spoon to evenly distribute egg. Top with cheeses and bake for 20 – 25 minutes until egg is set.

About


This simple egg casserole is perfect for a light brunch or evening meal.

Comments:
Yvonne Elm Hall

Planning to make this recipe later this week! Thanks for the share!
Yvonne Elm Hall
http://www.yvonneelmhall.com