Potato Egg Bake

Potato Egg Bake

2 cups refrigerated shredded potatoes with peppers and onions

2 cups frozen mixed vegetables, thawed, well-drained

1/4 cup all-purpose flour

8 Land O Lakes® All-Natural Eggs, beaten

1/2 cup fat free skim milk

1/2 teaspoon seasoned salt

1 cup shredded Cheddar cheese

Heat oven to 350°F. Lightly spray 9-inch square baking dish with no-stick cooking spray. Spread potatoes over bottom of pan. 

Combine vegetables and flour in small bowl; spoon over potatoes.

Combine beaten eggs, milk and seasoned salt in same small 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.