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.
Confetti Egg Bake
- Prep Time 15 min
- Total 55 min
- Servings 12
- Ingredients 10
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
Instructions
-
Step1Heat oven to 350°. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Pat hash browns in bottom of baking dish.
-
Step2Melt 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.
-
Step3Beat eggs, cheese, milk, salt and pepper in large bowl with wire whisk until well mixed. Stir in mushroom mixture. Carefully pour into baking dish.
-
Step4Bake uncovered about 40 minutes or until eggs are set in center.
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
1Tips from the Betty Crocker Kitchens
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