Eggs With Ham and Asparagus Casserole

Photo: Kristi Rimkus

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

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.

Whip eggs, milk and baking powder together in a bowl.

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.