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Confetti Egg Bake

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Confetti Egg Bake
  • Prep 15 min
  • Total 55 min
  • Servings 12
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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 Oct 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Feel free to try another cheese, such as Monterey Jack, Colby, Havarti and Gruyère, in place of Cheddar.

Nutrition

235 Calories, 13g Total Fat, 13g Protein, 16g Total Carbohydrate

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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