Cheesy Egg and Veggie Cups

Cheesy Egg and Veggie Cups

Watch our video to learn how to make Muffin Tin Cheesy Veggie and Egg Cups! These mini vegetable frittatas are full of colorful veggies & Parmesan cheese.

Rated 4.3 from 9 votes

Prep Time

20M

Total Time

35M

Servings

6 servings

What You Need

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 egg s

3 Tbsp. milk

1/4 cup KRAFT Grated Parmesan Cheese

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Instructions

1. Heat oil in large nonstick skillet on medium-high heat. Add potatoes and remaining vegetables; mix lightly. Cook 6 to 8 min. or until potatoes are browned, stirring occasionally.

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

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

4. 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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