Kim's Recipe Box; Asparagus-Potato Brunch Bake

Asparagus-Potato Brunch Bake

(I have to take out the potatoes, but I add squash)

INGREDIENTS:

1

tablespoon butter or margarine

1

cup sliced green onions

8

eggs

1/2

cup fat-free (skim) milk

3

cups frozen southern-style diced hash brown potatoes (from 32-oz bag), thawed

2

cups chopped lean cooked ham (1/2 lb)

1

box (9 oz) frozen asparagus cuts, thawed, drained

1

cup shredded Cheddar cheese (4 oz)

DIRECTIONS:

• Heat oven to 350°F. Generously spray 13x9-inch (3-quart) baking dish with cooking spray. In 8-inch skillet, melt butter over medium heat. Cook onions in butter 2 to 3 minutes, stirring occasionally, until tender.
• In large bowl, mix eggs and milk until blended. Stir in cooked onions, potatoes, ham and asparagus. Pour into baking dish. Top with cheese.
• Bake 30 to 35 minutes or until set. Season to taste with salt and pepper.

Nutritional Information:

1 Serving (1 Serving)

• Calories 270
• (Calories from Fat 120),

• Total Fat 13g
• (Saturated Fat 6g,
• Trans Fat 0g),
• Cholesterol 245mg;
• Sodium 530mg;
• Total Carbohydrate 19g
• (Dietary Fiber 2g,
• Sugars 3g),
• Protein 18g;

Percent Daily Value*:

• Vitamin A 15.00%;
• Vitamin C 10.00%;
• Calcium 15.00%;
• Iron 10.00%;

Exchanges:

• 1 Starch;
• 0 Fruit;
• 1/2 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 0 Vegetable;
• 0 Very Lean Meat;
• 0 Lean Meat;
• 0 High-Fat Meat;
• 1/2 Fat;

Carbohydrate Choices:

• 1;

*Percent Daily Values are based on a 2,000 calorie diet.