Cheesy Egg and Veggie Cups
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
3 Tbsp. milk
1/4 cup KRAFT Grated Parmesan Cheese
35 Min Total Time | 20 Min Prep | 15 Min Cook
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.
For a delightful brunch idea, serve these Cheesy Egg and Veggie Cups with a seasonal fruit salad.
Substitute water for the milk.
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