Confetti Egg Bake
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.
Ingredient
- 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
Direction
- Heat oven to 350°. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Pat hash browns in bottom of baking dish.
- 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.
- 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.
- Bake uncovered about 40 minutes or until eggs are set in center.
