Need a quick light supper and to use up those leftover veggies
in the fridge? Here is the recipe for you. Change it up and add bacon bits to the mix for a
breakfast type cup as an easy on-the-go, protein packed breakfast!
Preheat oven to 375 degrees
2 tbsp. oil
2 ½ cups frozen shredded hash browns
2 cups fresh vegetables (great mixtures can include up cut
broccoli florets, chopped peppers, shredded carrots or zucchini, chopped
mushrooms—you get the idea!)
Dash salt, black pepper
¼ tsp. onion and garlic powder (if you use the salt variety,
do not add the additional salt listed above)
¼ tsp. chopped parsley
1 cups shredded sharp cheddar cheese
8 eggs
3 tbsp. milk or light cream
¼ cup grated Parmesan cheese
Heat oil in large, non-stick pan over medium heat. Add
potatoes and vegetables; mix lightly. Cook 6-8 minutes or until potatoes are
browned, stirring occasionally. Spoon evenly into 12 muffin pan cups sprayed
lightly with non-stick cooking spray. Top with the shredded cheddar cheese. Set
aside.
Mix remaining ingredients until blended and pour over the
tops of the potato mixture. Bake 15 minutes or until a knife inserted into the
center comes out clean. Cool for 5 minutes before removing from pan to serve.
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