CONFETTI EGG BAKE

Confetti Egg Bake image

Searching for an egg dish that's as pretty as it is fast and delicious? Refrigerated hash browns, frozen veggies and pre-sliced ingredients make this cheesy egg bake a snap to assemble.

Provided by By Betty Crocker Kitchens

Time 55m

Yield 12

Number Of Ingredients 10

Ingredients

1 bag (1 1/4 pounds) refrigerated shredded hash browns
1 tablespoon butter or margarine
2 medium green onions, sliced (2 tablespoons)
1 package (8 ounces) sliced mushrooms
1 cup frozen mixed vegetables (from 1-pound bag), thawed
12 eggs
2 cups shredded Cheddar cheese (8 ounces)
1/2 cup milk
1 teaspoon salt
1/4 teaspoon pepper

Steps:

Heat oven to 350°. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Pat hash browns in bottom of baking dish.
Melt butter in 10-inch skillet over medium heat. Cook onions and mushrooms in butter 5 to 7 minutes, stirring occasionally, until mushrooms are tender. Stir in mixed vegetables.
Beat eggs, cheese, milk, salt and pepper in large bowl with wire whisk until well mixed. Stir in mushroom mixture. Carefully pour into baking dish.
Bake uncovered about 40 minutes or until eggs are set in center.

Nutrition Facts : Calories 235, Carbohydrate 16 g, Cholesterol 235 mg, Fiber 2 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 390 mg

*** Explore more Confetti Egg Bake Recipes »

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