Cheesy Confetti Egg Bake


1 bag (1 1/4 pounds) refrigerated shredded hash browns
1 tablespoon butter
2 medium green onions, sliced
1 package (8 ounces) sliced mushrooms
1 cup frozen mixed vegetables, thawed
12 eggs
2 cups shredded Cheddar cheese
1/2 cup milk
1 teaspoon salt
1/4 teaspoon pepper


Heat oven to 350°. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Pat hash browns in bottom of baking dish.
Melt butter in 10-inch skillet over medium heat. Cook onions and mushrooms in butter 5 to 7 minutes, stirring occasionally, until mushrooms are tender. Stir in mixed vegetables.
Beat eggs, cheese, milk, salt and pepper in large bowl with wire whisk until well mixed. Stir in mushroom mixture. Carefully pour into baking dish.
Bake uncovered about 40 minutes or until eggs are set in center.
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