Eggsceptional Potato Squares

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1
tablespoon butter or margarine
1
garlic clove, minced
2 1/2
cups frozen southern-style hash-brown potatoes
2
tablespoons chopped green onions
2
tablespoons chopped red or green bell pepper
1/4
teaspoon salt
1/8
teaspoon pepper
6
eggs
1/4
cup skim milk
2
tablespoons grated Parmesan cheese
1/8
teaspoon dry mustard

Directions

  1. 1 In large nonstick skillet over low heat, combine butter and garlic; heat until butter is melted. Add potatoes, onions, bell pepper, salt and pepper; cook 5 minutes, stirring occasionally.
  2. 2 Gently pat potato mixture into single layer. Cover; cook over low heat for 10 minutes.
  3. 3 Meanwhile, heat oven to 350°F. Spray 12x8-inch (2-quart) baking dish with nonstick cooking spray. Remove skillet from heat. Spoon potatoes into sprayed dish, spreading evenly.*
  4. 4 In blender container or in bowl with electric mixer, combine eggs and all remaining ingredients; blend at high speed until well mixed and slightly frothy. Pour over potato mixture.
  5. 5 Bake at 350°F. for 20 to 30 minutes or until knife inserted in center comes out clean. To serve, cut into squares. If desired, garnish with green onions or bell pepper curls.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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