Tia'S Asparagus Hash Brown Breakfast Casserole - cooking recipe

Ingredients

2 tablespoons canola oil
1 (20 ounce) package simply potatoes brand shredded hash browns
2 cups shredded swiss cheese
10 large eggs, slightly beaten
1 medium onion, diced
1 teaspoon minced garlic
4 ounces mushrooms, cleaned and sliced
1/2 cup milk
1/2 lb asparagus, washed, cut and blanched slightly
1 -2 small roma tomato, cleaned, seeds removed, diced
1/2 teaspoon pepper
1 dash nutmeg
8 -12 drops hot pepper sauce

Preparation

Add canola oil to bottom of skillet; heat to medium-high; add hasbrowns, onion and garlic. Spread them out and fry without disturbing for about 5 minutes, then turn them and fry for another 5 minutes until brown.
In a lightly sprayed 9 x 13 baking dish, spread hashbrowns on the bottom. Then spread the mushrooms, asparagus, roma tomatoes and 3/4 of the swiss cheese over the hashbrowns.
Beat eggs, milk, pepper, nutmeg and hot pepper sauce together and pour over everything. Press evenly down with edge of spoon or clean fingertips making sure all is coated. Top with remaining cheese.
At this point cover with foil and refrigerate till morning if making the day before.
Bake at 450 for 8 minutes; reduce oven temperature to 350 and continue baking for an additional 12 - 15 minutes.