Veggie Fritatta Cups
2 tablespoons oil
2 ½ cups frozen shredded hash browns
2 cups cut-up mixed fresh vegetables
1 cup shredded sharp cheddar cheese
8 eggs
3 tablespoons milk
¼ cup grated parmesan
Preheat oven to 375. Head oil in a large nonstick skillet on medium-high heat. Add potatoes and vegetables; mix lightly and cook 6-8 minutes or until potatoes are browned, stirring occasionally. Spoon into 12 muffin pan cups sprayed with cooking spray. Top with shredded cheese. Whisk together remaining ingredients until blended, pour over ingredients in muffin cups. Bake 15 minutes. Cool 5 minutes before removing from pan.
