Cheesy Egg and Veggie Cups
35 Min(s)
20 Min(s) Prep
15 Min(s) Cook
Watch our video to learn how to make Cheesy Egg and Veggie Cups! These mini egg and veggie cups are full of colorful veggies & Parmesan cheese.
What You Need
Select All
6 servings
Original recipe yields 6 servings
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 eggs
3 Tbsp. milk
1/4 cup KRAFT Grated Parmesan Cheese
Let's Make It
1
Heat oven to 375ºF.
2
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.
3
Spoon into 12 muffin pan cups sprayed with cooking spray; top with cheddar.
4
Whisk remaining ingredients until blended; pour over ingredients in muffin cups.
5
Bake 15 min. or until knife inserted in centers comes out clean. Cool 5 min. before removing cups from pan to serve.
Kitchen Tips
Tip 1
Serving Suggestion
For a delightful brunch idea, serve these Cheesy Egg and Veggie Cups with a seasonal fruit salad.
Tip 2
Substitute
Substitute water for the milk.
Nutrition
Calories
270
Calories From Fat
0
% Daily Value*
Total Fat 20g
26%
Saturated Fat 8g
40%
Trans Fat 0g
Cholesterol 270mg
90%
Sodium 300mg
13%
Total Carbohydrates 9g
3%
Dietary Fiber 2g
7%
Sugars 3g
6%
Protein 16g
32%
Vitamin A
100%
Vitamin C
35%
Calcium
8%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings
* 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.
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