Let the good times roll with this cheesy egg and potato brunch bake. It's packed with ham, mushrooms and colorful veggies.
What You Need
Original recipe yields 4 servings
1/2 cup sliced fresh mushrooms
1 green onion, chopped
2 Tbsp. chopped green pepper
2 Tbsp. KRAFT Tuscan House Italian Dressing
3 slices OSCAR MAYER Smoked Shaved Ham, chopped
1 cup cooked potatoes, cut into 1/2-inch cubes
2 Tbsp. water
1/4 cup KRAFT Shredded Cheddar Cheese, divided
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Let's Make It
Heat oven to 350°F.
Cook and stir mushrooms, onions and peppers in dressing in large nonstick skillet on medium-high heat 3 min. or until vegetables are crisp-tender. Add potatoes and ham; cook 3 min., stirring occasionally. Remove from heat; cool slightly.
Meanwhile, whisk together eggs and water in medium bowl. Stir in vegetable mixture and 2 Tbsp. cheese. Pour into 9-inch pie plate lightly sprayed with cooking spray; sprinkle with remaining cheese.
Bake 15 min. or until eggs are set.
Prepare using 1 cup frozen hash browns.
Serve with TACO BELL® Thick & Chunky Salsa.
Prepare using red pepper.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.