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Delicious recipes of breakfast

SHEET PAN BREAKFAST FAJITAS

Everyone’s favorite fajitas for breakfast! Loaded with bell peppers and eggs which cook directly on the sheet pan! EASY CLEAN UP!

So we are able to drink coffee on the porch with a view of the mountains.

And basically we’re never ever leaving the cabin.

Aside from that coffee run.

We are too making these breakfast fajitas.

Eating them directly off the pan.

Because why would you add far more to the recipe load, right?

We are all friends here, therefore no judgment.

Simply let the yolk ooze out onto the peppers.

And dig right in with everybody else.

INGREDIENTS:

One red bell pepper, thinly sliced
One yellow bell pepper, thinly sliced
One green bell pepper, thinly sliced
Two tablespoons olive oil
One tablespoon chili powder
One tablespoon freshly squeezed lime juice
Three cloves garlic, minced
One 1/2 teaspoons ground cumin
One teaspoon ground paprika
1/4 teaspoon onion powder
Kosher salt and freshly ground black pepper, to taste
Six large eggs
One avocado, peeled, halved, seeded and sliced
1/4 cup chopped fresh cilantro leaves
DIRECTIONS:
Preheat oven to 400 degrees F. Lightly oil a baking jacket or sheet with nonstick spray.
Place bell peppers in one layer onto the prepared baking sheet. Mix in onion powder, paprika, cumin, garlic, lime juice, chili powder, and olive oil, as well as lightly toss to combine; season with pepper and salt, to taste.
Place into bake and oven until tender, aproximatelly 12-15 minutes.
Remove from oven and make six wells. Add more eggs, carefully cracking the eggs throughout and always keeping the yolk intact; season with pepper and salt, to taste.
Place into bake and oven until the whites of eggs have placed, an additional 8 12 minutes.
Serve instantly, garnished with cilantro & avocado, if desired.

HAM AND CHEESE HASH BROWN FOIL PACKETS
The EASIEST hash browns you’ll actually make. Just prep, bake and wrap! No babysitting! And so quick and easy!


I am constantly babysitting hash browns on the stove, permitting them have sharp, flipping, waiting around for even more crispness and flipping over and over.


But not any longer.

Rather, we’ve unique foil packets for your convenience using Reynolds Wrap® A lot of Foil.

This’s a thicker gauge foil than your conventional Reynolds Wrap, and that tends to make it ideal for producing several size packets for the grill, oven or perhaps the camping trips of yours.

So now I ought to mention. Full disclosure.

These’re not your conventional crisp hash browns.

Rather, we’ve hash browns smothered in cheese and ham.

With nutrients and also flavors sealed right in, and also you are able to consume directly from the foil packet!

Ham, lack and cheese of dishes trumps crispness, right?

INGREDIENTS:

One (30 ounce) package frozen shredded hash browns
One 1/2 cups chopped smoked ham
Three tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
One 1/2 cups shredded sharp cheddar cheese
Two tablespoons chopped fresh chives
DIRECTIONS:
PREHEAT oven to 400 degrees F.
Include hash browns, olive oil, ham, pepper and salt in a big bowl.
CUT 6 sheets of Reynolds Wrap® A lot of Foil, about 12-16-inches long. Lightly jacket or oil with nonstick spray. Divide the hash brown mixture into six equal portions as well as contribute to the middle of every foil. Sprinkle with cheese.

FOLD up all four sides of every foil packet over the hash browns, covering completely and plugging the packets closed.
PLACE foil packets on a baking sheet. Place into bake and oven for 20 25 minutes, and until the cheese has melted and also the hash browns are heated through.
SERVE instantly, garnished with chives, if desired.