Veggie Cups

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.