our family loves this pizza and it is very light & easy to make. my husband says it reminds him of a quiche. i just like that my kids are eating at least 2 servings of veggies per slice! uses up some of those extra zucchini cluttering the counter in late summer. this recipe came from taste of home's light & tasty collector's issue with my own changes added. this is not a large pizza so i often double the first four ingredients and the cheese, add other pizza toppings and make it a large. also, i like to use my egg poacher or mini muffins and make mini appetizers (see picture). now where did i put that zucchini bread recipe.....
i have served this using brown rice and whole wheat cous cous both are very good. a neighbor who wanted the recipe made it using spaghetti and said her family enjoyed it that way. just goes to show that there is never just one way to fix anything. it take
i made these tasty breakfast tarts for christmas morning. the crescent rolls made a tender crust that held the egg mixture beautifully. even my son, who does not like eggs (but loves pot pies,) enjoyed these. i had a bit of leftover batter and baked it f
this easy-to-assemble casserole can be put together the night before, refrigerated and baked just before serving on mother's day. this also is an easy recipe for the kids to help with . let them whisk the eggs, layer bread and pour the egg mixture.
this recipe, from the dec/jan 1996 issue of taste of home has been a family favorite since the first time i made it. it does require a little effort, but it's worth every minute. i make this on a regular basis, as well as when we have company over. i alwa
like tacos, only neater to eat. in mexico, they're often deep-fried, but baking them works well too. it's easier and healthier, and the tortillas still turn golden brown and crispy around the edges. serve with salsa and sour cream.
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