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Hashbrowns egg bake. I precooked the hashbrowns in milk and sour cream. Took away the starchy flavor from the potatoes. The tomato slices are a nice addition on top.

Hashbrowns egg bake. I precooked the hashbrowns in milk and sour cream. Took away the starchy flavor from the potatoes. The tomato slices are a nice addition on top.

Chicken Tinga recipe - I like this better in the crock-pot, be sure to shred the chicken a couple hours before eating so it can soak up all the juices

Authentic Mexican Tinga de Pollo - Chicken in Chipotle Tomato Sauce

Chicken Tinga recipe - I like this better in the crock-pot, be sure to shred the chicken a couple hours before eating so it can soak up all the juices

Pecan Chicken Salad Recipe ~ this has a light yogurt dressing... So much goodness – you will loooooooove this.

Pecan Chicken Salad

Pecan Chicken Salad Recipe ~ this has a light yogurt dressing... So much goodness – you will loooooooove this.

Spinach Lasagna Roll Ups ~ Simple, easy and everyone seemed to enjoy it. Maybe next time I'll add some sausage.

15 Vegetarian Meals That Embrace Our Love for Italian Food

Spinach Lasagna Roll Ups ~ Simple, easy and everyone seemed to enjoy it. Maybe next time I'll add some sausage.

Anita's Recipe Blog: Bubble Crumb Bacon Breakfast Bake~~Cook bacon et.al. while potatoes are baking.~~

Anita's Recipe Blog: Bubble Crumb Bacon Breakfast Bake~~Cook bacon et.al. while potatoes are baking.~~

Breakfasts Hashbrown/egg/bacon/cheese muffins    take a bag (24oz) of thawed hash browns, mix in 2 tsp salt, 1 tsp fresh ground black pepper, 2 tbs oil and about 1/3 c shredded cheddar cheese. Put then in a well greased muffin tin, and make a well in the center.  Bake at 425°F for 15-18 minutes, cover with foil if the edges appear to be getting too brown.  They should look kinda like this when they are ready. Now, lower the oven to 350°F. by brando and fiona

Breakfasts Hashbrown/egg/bacon/cheese muffins take a bag (24oz) of thawed hash browns, mix in 2 tsp salt, 1 tsp fresh ground black pepper, 2 tbs oil and about 1/3 c shredded cheddar cheese. Put then in a well greased muffin tin, and make a well in the center. Bake at 425°F for 15-18 minutes, cover with foil if the edges appear to be getting too brown. They should look kinda like this when they are ready. Now, lower the oven to 350°F. by brando and fiona

Greek Turkey Burgers

Greek Turkey Burgers

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