I made this recipe from corned beef left over from St. Patrick’s Day. I have also used this recipe to make egg muffins using leftover mashed potatoes as the crust.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch pie pan with cooking spray.
Whisk eggs and milk together in a bowl. Season with black pepper and dill.
Place potato nuggets in a large skillet over medium heat; cook and stir until almost thawed, about 5 minutes. Add corned beef and onion; cook and stir until onions are translucent, about 5 minutes. Remove from heat and cool briefly, about 5 minutes.
Stir potato nugget mixture into egg mixture. Fold in Cheddar cheese and Parmesan cheese. Pour into pie pan.
Bake in the preheated oven until eggs are firm and cheeses are melted, about 30 minutes.
Per Serving: 258 calories; protein 18.9g; carbohydrates 9.1g; fat 16.8g; cholesterol 308.7mg; sodium 547.5mg.
Eat best breakfast to start the day has become a fabulous habit. It’s a best way to start my 24 hours off healthfully. The sweet hit from the pickle tree wakes me up and gives me energy to make on the morning. The sweetness is more vilified as the evil of all disease, but sweetness is also loaded with fibre, which is best for your stomach system and helps keep you feeling full longer, and less likely grab a side food out of the vending machine before lunchtime.
Making fruit a at 7.00 clock habit is easy . Easy as put the sweetness in your refrigerator next to the sweet drink or on the table next to your grain pan , or move your coffee maker or tea kettle — about anywhere where you’ll find it. Before you eating the rest of your breakfast , eat your fruit. If you’re not usually a breakfast person.