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Spinach and Gruyere Cheese Quiche with a Hash Brown Crust Eggs, spinach, onions and peppers and nutty glorious Gruyere cheese all nestled in a hash brown crust. What’s not to like? There is no need to feel guilty slicing into this no matter how beautiful it is. I used 6 egg whites and 4 eggs to cut down on the cholesterol which let me add some cheese into this. If I had used all eggs I would have omitted the cheese but Gruyere cheese pairs perfectly with spinach and I really wanted it in this quiche. It’s fairly simple to make this crust too. First, grab yourself a springform pan. Pour a tiny bit of oil and brush is around and then line it with parchment paper and grease the top of the paper too. 2. Next you want to get all those glorious hashbrowns partially cooked through so they are crispy and not soggy. Tip! You can use real potatoes or frozen hash browns for the crust. Either way, you’ll want to make sure they are completely thawed and then s-q-u-e-e-z-e out any moisture th...
SCRAMBLED EGG BREAKFAST MUFFINS RECIPE Make these Scrambled Egg Breakfast Muffins at the beginning of the week and enjoy hot on-the-go breakfasts all week long. Add your favorite fillings to make them your own. Mornings can get a little crazy at our house, especially when it’s an early school morning. I love making a batch of these Scrambled Egg Muffins at the beginning of the week and enjoying them all week long. I like to stick them in the freezer after they have cooled (I just put them in a resealable gallon-sized bag) and then pull them out as needed for breakfast or even lunch! ADD WHATEVER FILLINGS YOU WANT! The great thing about these Scrambled Egg Breakfast Muffins is you can personalize them to your taste. Don’t like meat? Leave the meat out. Don’t care for tomatoes? No need to add them. Love tomatoes? Then by all means, add as much as you would like. I am including all the things that I added in my muffins, but you can adapt this recipe to whatever you want. My kids’ favorite...
CHEESEBURGER BURRITOS This easy recipe combines two alltime favorites. Perfect for a quick weeknight meal or your next tailgate. Yield : 6 servings Prep Time : 10 minutes Cook Time : 10 minutes ingredient 1 1/2 lbs. ground beef 1/2 cup FRENCH’S® Mustard (any flavor) 1/2 cup FRENCH’S™ Tomato Ketchup 1/2 cup dill pickle relish [or chopped dill pickle] 1 cup chopped tomato 1 cup shredded cheddar cheese 6 flour tortillas (10-inch) Preparation Method BROWN ground beef in large skillet; drain. Stir in Mustard, Ketchup and relish and bring to a boil over medium-high heat. Reduce heat to low and simmer 5 minutes. STIR in tomato and cheese. Divide mixture evenly among tortillas. Garnish with lettuce and additional tomato and cheese, if desired. Fold in ends and roll up tortillas. source : http://noshingwiththenolands.com full recipe: https://foodandcake456.blogspot.com/2017/03/cheeseburger-burritos.html
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