CHEESY EGG AND VEGGIE CUPS

Cheesy Egg and Veggie Cups image

Watch our video to learn how to make Cheesy Egg and Veggie Cups! These mini egg and veggie cups are full of colorful veggies & Parmesan cheese.

Provided by My Food and Family

Categories Home

Time 35m

Yield 6 servings

Number Of Ingredients 7

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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 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 fresh 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 cheddar.
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 from pan to serve.

Nutrition Facts : Calories 270, Fat 20 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 270 mg, Sodium 300 mg, Carbohydrate 9 g, Fiber 2 g, Sugar 3 g, Protein 16 g