Egg and Veggie Cups

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    • #372184

      For the newlyweds or someone moving into their first home — the gift of a large skillet and/or muffin tin with the following recipe and/or a gift certificate for $10.
      Egg and Veggie Cups
      2 tbs oil
      2-1/2 cups shredded hash brown potatoes
      2 cups mixed cut-up fresh vegetables (small broccoli florets, chopped red peppers, shredded carrots)
      1 cup cheddar cheese, shredded
      8 eggs
      3 tbs milk
      1/4 cup parmesan cheese, grated
      Heat oven to 375º.
      Heat oil in large nonstick skillet on medium-high heat.

      Add potatoes and remaining vegetables. Mix lightly. Cook 6 to 8 min or until potatoes are browned, stirring occasionally.

      Spoon into 12 muffin pan cups sprayed with cooking spray. Top with shredded cheese.
      Whisk remaining ingredients until blended. Pour over ingredients in muffin cups.Bake 15 min or until knife inserted in centers comes out clean.

      Cool 5 min before removing cups rom pan to serve. Serves 6
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