CHEESY EGG AND VEGGIE CUPS

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Cheesy Egg and Veggie Cups image

Watch our video to learn how to make Muffin Tin Cheesy Veggie and Egg Cups! These mini vegetable frittatas are full of colorful veggies & Parmesan cheese. Read MoreRead Less

Provided by @MakeItYours

Number Of Ingredients 7

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 KRAFT Shredded Sharp Cheddar Cheese
8 eggs
3 Tbsp. milk
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 375ºF.
  • Heat oil in large nonstick skillet on medium-high heat. Add potatoes and remaining vegetables; mix lightly. Cook 6 to 8 min. or until potatoes are browned, stirring occasionally. Spoon into 12 muffin pan cups sprayed with cooking spray; top with shredded cheese.
  • Whisk remaining ingredients until blended; pour over ingredients in muffin cups.
  • Bake 15 min. or until knife inserted in centers comes out clean. Cool 5 min. before removing cups rom pan to serve.

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