ASPARAGUS-POTATO BRUNCH BAKE

1 Tbs. butter

½ c. sliced green onions

8 eggs

½ c. milk

3 c. frozen pepper-onion hash brown potatoes, thawed

2 c. chopped lean cooked ham

1 bunch fresh asparagus, cut in bite size pieces

1 c. shredded cheddar cheese (4-oz.)

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

This casserole can be covered and refrigerated up to 24 hours before baking. Uncover; bake 40 to 45 minutes or until set.
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