This vegetable-filled breakfast recipe is easy to make, but also can be prepared ahead and baked the next day.
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!
2 cups refrigerated shredded potatoes with peppers and onions
2 cups frozen mixed vegetables, thawed, well-drained
14 cup all-purpose flour
8 large Land O Lakes® Eggs, beaten
12 cup fat free skim milk
12 teaspoon seasoned salt
1 cup shredded Cheddar cheese
STEP 1
Heat oven to 350°F. Lightly spray 9-inch square baking dish with no-stick cooking spray.
STEP 2
Spread potatoes over bottom of pan.
STEP 3
Combine vegetables and flour in bowl; spoon over potatoes.
STEP 4
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.
