Cooking Directions

• Set the oven to 350°F.
• Heat the butter in a 12-inch oven-safe nonstick skillet over medium-high heat. Add the potatoes, mushrooms, onions and basil. Cover and cook for 10 minutes or until the potatoes are tender.  Stir in the eggs.
• Bake, uncovered, for 20 minutes or until the egg mixture is set.  Top with the picante sauce and cheese.
• Bake for 5 minutes or until the cheese is melted.

Ingredients

• 0.25 cup butter
• 4 cups frozen shredded hash brown potatoes
• 1.5 cups sliced mushrooms
• 2 green onion, chopped (about 1/4 cup)
• 1 teaspoon dried basil leavesor 1 tablespoon chopped fresh basil leaves
• 8 egg, beaten
• 1 cup Pace® Picante Sauce
• 1 cup shredded Cheddar cheese (about 4 ounces)