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.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.