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Confetti Egg Bake

Confetti Egg Bake
  • Prep 15 min
  • Total 55 min
  • Servings 12
Searching for an egg dish that’s as pretty as it is fast and delicious? Refrigerated hash browns, frozen veggies and pre-sliced ingredients make this cheesy egg bake a snap to assemble.
Updated October 28, 2016

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

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.

  • 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.

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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