Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenBreakfastandbrunches - Frittata Wildflower Frittata
Famous Authors (View All Authors)
Breakfastandbrunches - Frittata Wildflower Frittata Post by :mozart Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1208

Click below to download : Breakfastandbrunches - Frittata Wildflower Frittata (Format : PDF)

Breakfastandbrunches - Frittata Wildflower Frittata

1 lb. Pork sausage
1 large onion, finely chopped
2 cups frozen hash browns
1 cup cheddar cheese
3 tbsp. all purpose flour
8 eggs, beaten
1 cup ranch dressing
1/2 cup milk
Salsa
1/2 cup Monterey jack cheese and cheddar cheese, finely shredded
1/2 cup red or green pepper, chopped
1/2 cup mushrooms, chopped
1 green onion, chopped


Preheat oven to 325 degrees. In a large skillet over medium heat, sauté sausage, onion and any other vegetables, breaking up the sausage and cooking until the meat is no longer pink. Drain the sausage mixture and let it cool.

Transfer the mixture to a large bowl and add the potatoes and cheddar cheese and toss to mix. Stir the flour into the mixture.

Beat the eggs in a large bowl, add the dressing, pour milk into dressing bottle and shake, pour milk into the egg mixture and mix. Add egg mixture to sausage mixture and mix. Spoon the mixture into greased mini bundt pans without the center stem, filling each tin 3/4 full.

Bake 25-30 minutes or until the fritatas are set and golden brown. Invert tins onto cookie sheet. Pour salsa into center hole and sprinkle top with shredded Monterey Jack and Cheddar; put sprig of cilantro into center hole. Sprinkle chopped cilantro or chopped chives around dish.
If you like this book please share to your friends :
NEXT BOOKS

Breakfastandbrunches - Fruit -  Breakfast Apples Breakfastandbrunches - Fruit - Breakfast Apples

Breakfastandbrunches - Fruit -  Breakfast Apples
Pan Size: Rectangular casserole dish Preheat: 350 degrees 3-4 Granny Smith Apples (large) 1 cup granulated sugar 1 Tbl. all-purpose flour 1/2 tsp. ground cinnamon 1/4 tsp. salt 3/4 cup uncooked oats 3/4 cup dark brown sugar-packed (for molasses flavor) 3/4 cup all-purpose flour 1/4 tsp. baking soda 1/4 tsp. baking powder 1 stick of melted butter Peel and thinly slice apples. Combine apples, sugar, 1 Tbl. flour, cinnamon, and salt and place in a well greased casserole dish. Mix oats, brown sugar, flour, baking soda, and baking powder. Sprinkle over apple mixture. Pour butter over all. Bake 350 degrees for
PREVIOUS BOOKS

Breakfastandbrunches - Frittata Split Rock Bacon And Potato Frittata Breakfastandbrunches - Frittata Split Rock Bacon And Potato Frittata

Breakfastandbrunches - Frittata Split Rock Bacon And Potato Frittata
4 slices bacon, cut into 1/4" strips (can use vegetarian or turkey strips) 2 large potatoes, peeled and cut into 1/2" diced pieces (3 cups) 1 small onion, minced 1/4 cup chopped green pepper (or even mixture of green and red pepper) 1/4 tsp ground black pepper 3/4 tsp salt 6 large eggs 4 oz Swiss cheese, shredded (1 cup) 1 cup whole milk 1/3 cup all-purpose baking mix 2 Tbsps margarine or butter, melted Preheat oven to 375°. Grease 10" quiche dish or 9"x9" glass baking dish. Cook bacon over medium heat until brown. Drain. Discard all but 1 Tbsp
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT