Cheesy Veggie and Egg Cups

1. 1

   Heat oven to 375 degrees F.

2. 2

   Heat oil in large nonstick skillet on medium-high heat.

3. 3

   Add potatoes and remaining vegetables; mix lightly.

4. 4

   Cook 6 to 8 min.

5. 5

   or until potatoes are browned, stirring occasionally.

6. 6

   Spoon into 12 muffin pan cups sprayed with cooking spray; top with shredded cheese.

7. 7

   Whisk remaining ingredients until blended; pour over ingredients in muffin cups.

8. 8

   Bake 15 min.

9. 9

   or until knife inserted in centers comes out clean.

10. 10

    Cool 5 min.

11. 11

    before removing from pan to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.