Confetti Egg Bake

Confetti Egg Bake

Searching for an egg dish that’s as pretty as it is fast and delicious? Refrigerated hash browns, frozen Green Giant veggies and pre-sliced ingredients make this cheesy egg bake a snap to assemble.

Prep Time

15

Minutes

Total Time

55

Minutes

Makes

12

servings

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 Green Giant® 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
  1. Heat oven to 350°. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Pat hash browns in bottom of baking dish.
  2. 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.
  3. 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.
  4. Bake uncovered about 40 minutes or until eggs are set in center.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Time-Saver
Remove the cup of frozen vegetables from the bag the night before, and cover and thaw in the refrigerator. Another quick-thaw option: Place frozen vegetables under cool running water.
Substitution
Feel free to try another cheese, such as Monterey Jack, Colby, Havarti and Gruyère, in place of Cheddar.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 235
    • (Calories from Fat 115),
  • Total Fat 13g
    • (Saturated Fat 6g,),
  • Cholesterol 235mg;
  • Sodium 390mg;
  • Total Carbohydrate 16g
    • (Dietary Fiber 2g,
  • Protein 13g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.