All Recipes

Cheesy Egg and Veggie Cups

Prep

15-30 mins

Total

35 MIN

Servings

6 Servings

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.

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

  1. Step 1

    Heat oven to 375ºF.

  2. 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.

  3. Step 3

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

  4. Step 4

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

  5. 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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