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Prep 15min
Total55min
Servings12
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Ingredients
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 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
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Steps
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.
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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.
Feel free to try another cheese, such as Monterey Jack, Colby, Havarti and Gruyère, in place of Cheddar.
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Nutrition Facts
Serving Size: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
% Daily Value*:
Iron
6%
6%
Exchanges:
1 Starch;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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