Potato Egg Bake
This vegetable-filled breakfast recipe is easy-to-make, but also can be prepared ahead and baked the next day.
15 min.prep time
2 cups refrigerated shredded potatoes with peppers and onions
2 cups frozen mixed vegetables, thawed, well-drained
1/4 cup all-purpose flour
1/2 cup fat free skim milk
1/2 teaspoon seasoned salt
1 cup shredded Cheddar cheese
Heat oven to 350°F. Lightly spray 9-inch square baking dish with no-stick cooking spray. Spread potatoes over bottom of pan.
Combine vegetables and flour in small bowl; spoon over potatoes.
Combine beaten eggs, milk and seasoned salt in same small bowl. Pour egg mixture over vegetables. Sprinkle with
1/2 cup cheese. Cover with aluminum foil. Bake, stirring twice, 45-50 minutes or until eggs are set and center is hot. Remove foil, top with remaining cheese; let stand 5 minutes before serving.
This recipe can be prepared the night before; cover and refrigerate. Bake as directed 50-60 minutes.