Vegetable Chowder

Vegetable Chowder

2 C. frozen cubed hash browns
1 C. frozen mixed vegetables
1 small diced onion
Salt and pepper to taste
¼ C. flour
¼ C butter
2 C milk
1 (15 oz) can corn, undrained
1 (15 oz) can creamed corn
Parmesan cheese for garnish

In a pot sauté onion until soft in a small amount of oil. Add hash browns and vegetables including cans of corn, season to taste with salt and pepper. Keep over low heat. Add flour, butter, and milk. Turn heat up to medium high and let simmer for about 10 minutes or until warmed through. Garnish with parmesan cheese before serving.

Baked Eggs in Bread Cups

Baked Eggs in Bread Cups

6 slices white bread
6 slices bacon, cooked and crumbled
1 green onion, chopped
1/4 teaspoon garlic powder
6 large eggs
1 package Hollandaise Sauce Mix, prepared according to package directions

Heat oven to 350 degrees. Cut each slice of bread into a 3-inch circle using a cutter or a glass. Press bread circles into 6 muffin tins that have been sprayed with nonstick cooking spray. Divide the bacon and green onions among the bread rounds, sprinkle each with a bit of garlic powder and top with an egg. Bake 20 minutes, until whites are set and yolks are soft but not runny. Remove from tins and top with the Hollandaise sauce.