Categories: Quick and Easy

Ingredients

• 2 Tbsp. oil
• 2 1/2 cups frozen shredded hash browns
• 2 cups cut up mixed 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 grated Parmesan cheese

Directions

1. Heat oven to 375 degrees

2. Heat oil in a large nonstick skillet on medium high heat. Add potatoes and remaining vegetables, mix lightly. cook 6 to 8 minutes or until potatoes are browned, stirring occasionally. Spoon into 12 muffin pan cups sprayed with cooking spray. Top with shredded cheese.

3. Whisk remaining ingredients until blended, pour over ingredients in muffin cups.

4. Bake 15 minutes or until knife inserted in centers comes out clean. Cook 5 minutes before removing from pan to serve.

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