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Confetti Egg Bake

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Confetti Egg Bake
  • Prep Time 15 min
  • Total Time 55 min
  • Servings 12
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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.

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

Directions

  • 1 Heat oven to 350°. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Pat hash browns in bottom of baking dish.
  • 2 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.
  • 3 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.
  • 4 Bake uncovered about 40 minutes or until eggs are set in center.
Tips  

Remove the cup of frozen vegetables from the bag the night before, and cover and thaw in the refrigerator. Another quick-thaw option: Place frozen vegetables under cool running water.

Feel free to try another cheese, such as Monterey Jack, Colby, Havarti and Gruyère, in place of Cheddar.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
235
(
Calories from Fat
115
)
Daily Value
Total Fat
13g
(
Saturated Fat
6g
)
Cholesterol
235mg
Sodium
390mg
Total Carbohydrate
16g
(
Dietary Fiber
2g
)
Protein
13g
Daily Value*:
Iron
6%
6%
Exchanges:
1 Starch;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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