Today’s episode is a quick show focused on making these simple breakfast, lunch or snack cupcakes. They’re made with farm-fresh eggs, two types of cheese, Italian kale, roasted red peppers and de-hydrated hash brown potatoes. These take only a few minutes to prepare and only 25 minutes to cook. They were loved by my entire family…we finished 12 in mere minutes.
If you’re a supporting member of Harvest Eating be sure to log in and print the recipes mentioned on today’s show.
- Support the show by becoming a Member
- These are the products I use in my kitchen
- Visit The Harvest Eating store
- Leave A Review or Subscribe In iTunes
- Visit Harvest Eating On Facebook
As always, your support of Harvest Eating is greatly appreciated…!
Remember to comment and tell us your thoughts, your feedback is welcomed. Also remember you can call in your questions and comments to 864-492-1499 or by email and your question might be the subject of an upcoming episode.