Egg casserole with ham and asparagus from Mother Rimmy's Cooking Light Done Right is a quick and easy brunch dish. The asparagus, onions and potatoes are roasted in the oven with dried herbs until tender. Once cooled, the roasted vegetables are combined with whipped eggs, ham and mushrooms. The casserole is baked for 25 minutes until set. You can make this dish ahead of time and warm it in the oven just before serving.
Egg, Ham and Asparagus Casserole
Recipe submitted to Foodista by Mother Rimmy's Cooking Light Done Right
4 cups hashbrowns, frozen cup
1/3 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 whites
1/4 cup low fat milk
1 teaspoon baking powder
1/4 cup parmesan cheese, shredded
1/2 cup low fat mozzarella cheese, shredded
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