Cheesy Egg and Veggie Cups

Ingredients

• 8  eggs 
• 2.5 cups ore-ida hash brown potatoes shredded
• 3 Tbsp milk 
• 2 Tbsp oil 
• 0.3 cup parmesan cheese grated kraft
• 1 cup sharp cheddar cheese shredded kraft
• 2 cups cut-up vegetables mixed fresh shredded red chopped (small broccoli florets, peppers, carrots)

Equipment

• frying pan
• oven
• knife
• whisk
• muffin liners
• muffin tray

Directions

1. Heat oven to 375F.
2. Heat oil in large nonstick skillet on medium-high heat.
3. Add potatoes and remaining vegetables; mix lightly. Cook 6 to 8 min. or until potatoes are browned, stirring occasionally.
4. Spoon into 12 muffin pan cups sprayed with cooking spray; top with cheddar.
5. Whisk remaining ingredients until blended; pour over ingredients in muffin cups.
6. Bake 15 min. or until knife inserted in centers comes out clean. Cool 5 min. before removing cups from pan to serve.