This vegetable-filled breakfast recipe is easy to make, but also can be prepared ahead and baked the next day.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Learn How it Works...
2 cups refrigerated shredded potatoes with peppers and onions
2 cups frozen mixed vegetables, thawed, well-drained
1/4 cup all-purpose flour
8 large Land O Lakes® Eggs, beaten
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 bowl; spoon over potatoes.
Combine beaten eggs, milk and seasoned salt in same 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.