Meals Matter

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Contributed By: susanelaine
Kraft Kitchens

Ingredients

2 cups Frozen hash browns, thawed

1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

1 can 8-oz mushrooms, drained

2 cups Frozen broccoli florets

4 Eggs

1/4 cup Milk

1/2 tsp Dried thyme leaves

1/2 tsp Onion powder

1/4 tsp Pepper

Preparation

Preheat oven to 375F. Lightly press hash brown potatoes into greased 9-inch pie plate to form crust. Sprinkle with 1/2 cup of the cheese; top with mushrooms and broccoli.

Beat eggs, milk, thyme, onion powder and pepper with wire whisk until well blended. Pour over broccoli. Sprinkle with remaining 1/2 cup of cheese.

Bake 35 minutes or until center is set and top is golden brown.

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