Make Ahead Spring Brunch Bake

I got this from a Pillsbury "Brunches" cookbook. It is really delicious. I love the asparagus and leeks in this, it truely does taste like spring! This make a fantastic Easter breakfast or brunch. Don't forget to allow to set in refrigerate overnight.

• Ready In: 1 hr 25 mins
• Serves: 12

Ingredients

• 2  tablespoons butter
• 2  cups leeks, sliced
• 8  ounces  fresh asparagus spears, trimmed, broken into 1 inch pieces
• 5  cups frozen southern style hash brown potatoes
• 1⁄2 cup  roasted red pepper, strips from jar
• 1  teaspoon salt
• 1  teaspoon dried dill weed
• 8  eggs
• 2  cups half-and-half
• 1  cup parmesan cheese, finely shredded

Directions

1. Spray 9x13 pan with cooking spray.
2. Melt butter in skillet over medium heat.
3. Add leeks and asparagus pieces; cook and stir 5 to 6 minutes or until crisp.
4. Add potatoes, roasted red peppers, salt and dill; mix lightly.
5. Spoon evenly into sprayed dish.
6. Beat eggs in medium bowl.
7. Add half and half; beat well.
8. Add half of the cheese; mix well.
9. Pour over vegetable mixture in baking dish.
10. Sprinkle with remaining half of cheese.
11. Cover with foil, refrigerate at least 8 hours or overnight.
12. Heat oven to 350.
13. Bake, covered, 45 minutes.
14. Uncover, bake and additional 20 to 25 minutes or until center is set.
15. Let stand 10 minutes.
16. Cut into squares.