All Recipes

Cheesy Egg and Veggie Cups

Prep

15-30 mins

Total

35 MIN

Servings

6 Servings

Ingredients

2 tbsp

oil

2-1/2 cups

ORE-IDA Shredded Hash Brown Potatoes

2 cups

mixed cut-up fresh vegetables (small broccoli florets, chopped red peppers, shredded carrots)

1 cup

Shredded Sharp Cheddar Cheese

8 

eggs

3 tbsp

milk

1/4 cup

Grated Parmesan Cheese

Instructions

Step 1

Heat oven to 375ºF.

Step 2

Heat oil in large nonstick skillet on medium-high heat. Add potatoes and fresh vegetables; mix lightly. Cook 6 to 8 min. or until potatoes are browned, stirring occasionally.

Step 3

Spoon into 12 muffin pan cups sprayed with cooking spray; top with cheddar.

Step 4

Whisk remaining ingredients until blended; pour over ingredients in muffin cups.

Step 5

Bake 15 min. or until knife inserted in centers comes out clean. Cool 5 min. before removing cups from pan to serve.

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