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