xiaoxl/recipe_data huggingface dataset:
"royal" Turkey Stuffing.


Ingredients:
potatoes, onions, celery, butter, ground sage, poultry seasoning, salt, fresh ground pepper, vegetable broth

Directions:
Yes, 10 lbs.  I stuff the bird and use the rest as a separate casserole.  It all gets eaten.
Bake potatoes.  When done and cool enough grate them and put into large bowl.  I use skin and all.
Add butter and mix.  DO NOT use margerine.
Add other ingredients and mix well.
Add salt to taste.
Stuff turkey or chicken and roast according to your instructions.
For the rest of it.
Butter a casserole dish and put in remaining stuffing.
Bake in oven at 350 degrees for about 45 minutes.  Baste periodically with turkey/chicken drippings and cook until it has a nice crust on top.
If you want a vegetarian dish use a rich vegetable broth to baste it with.
Chicken with creamy garlic sauce


Ingredients:
chicken breasts, skim milk, butter, garlic, green onions, parmesan cheese

Directions:
Cook chicken in skillet with little or no fat and cut into cubes.
Boil noodles and drain.
In saucepan melt butter and add crushed garlic.
When this sizzles add chopped green onion and then skim milk.
At first bubble add mixture to drained noodles and stir over low heat (this helps to thicken the sauce with the noodle starch].
Add parmesan and when incorporated add the chicken.
Season to taste.
Kev's Strawberry Spinach Salad


Ingredients:
strawberry, onion, blue cheese, extra virgin olive oil

Directions:
Combine all ingredients except balsamic vinegar and extra virgin olive oil.
Simmer balsamic vinegar on stovetop until it reduces down to about 1/2 cup and is a syrupy consistency.  Allow to cool.
Drizzle balsamic reduction and olive oil on salad to taste and toss.
Enjoy.
Quinoa Pancakes


Ingredients:
brown rice, all-purpose flour, baking powder, coarse salt, egg, unsalted butter, low-fat milk, pure maple syrup

Directions:
1.In a medium bowl, whisk together quinoa, flour, baking powder, and salt. In another medium bowl, whisk together egg, egg white, butter, milk, and syrup until smooth. Add egg mixture to flour mixture and whisk to combine.
2.Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. Drop batter by heaping tablespoonfuls into skillet. Cook until bubbles appear on top, 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes.
Wipe skillet clean and repeat with more melted butter and remaining batter (reduce heat to medium if overbrowning].
Serve with maple syrup and fresh fruit or preserves if desired.
Apricot Walnut Chutney


Ingredients:
onions, cider vinegar, garlic cloves, oranges, zest of, light brown sugar, golden raisin, salt, English mustard, ground allspice, ground ginger, walnuts

Directions:
Soak dried apricots overnight in water.
Drain apricots and chop.
Boil the chopped onions for a few minutes to soften them; drain.
Cut zest from oranges in long strips, and dice strips into 1 inch pieces.
Put all the ingredients except the walnuts into a large non-aluminium kettle and bring to the boil.  Turn down the heat and cook gently, stirring regularly, for 1 1/2 hours until the mixture is thick.
Stir in the walnuts.  Pour while hot into warm sterilized jars. Seal with lids and rings.
Process in boiling water for 10 minutes.  Cool on wire rack.  Lids will ping if sealed properly.  If any jars fail to seal, refrigerate and use within a few days.  Store sealed jars in cool, dark place.
Pheasant Casserole


Ingredients:
pheasant, salt, pepper, onion, sour cream, button mushrooms, Burgundy wine, chicken broth

Directions:
Disjoint bird, split breast, brown sections in butter using hot skillet. Season breast with salt, pepper, beau monde spice and celery salt.
Turn meat often. Place in buttered casserole.
Using same skillet, combine onion, mushroom soup, cream and sour cream. Stir constantly over low heat.
Add wine or broth.
As soon as mixture approaches boiling, pour over bird in casserole.
Add button mushrooms.
Bake covered in oven at 300-325 degrees for about 2 hours.
Olive Oil Banana Bread
Category: bread
By voraciousgirl

A moist banana bread made with olive oil, Greek yogurt (or sour cream), and a crunchy walnut topping. I borrowed techniques from a few recipes to create my ideal recipe!

Ingredients:
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
¼ teaspoon ground cinnamon
¾ cup dark brown sugar
2 tablespoons white sugar
2  large eggs eggs
½ cup olive oil
1 ½ cups mashed banana
¼ cup whole-milk Greek yogurt
1 teaspoon vanilla extract
3 tablespoons chopped walnuts
1 tablespoon Demerara sugar

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease and flour a 10x5-inch loaf pan. Sift all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon together. Beat brown sugar, white sugar, and eggs in a stand mixer or with a hand-held electric mixer until light and fluffy, about 5 minutes. Reduce speed to low and slowly drizzle in olive oil until evenly combined. Beat in bananas, Greek yogurt, and vanilla extract until combined. Fold in 1/3 of the flour mixture with a spatula; repeat twice more until flour is fully incorporated. Pour batter into the prepared loaf pan. Sprinkle walnuts and Demerara sugar over the top. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 1 loaf

Calories: 407
Fat: 17.8 g
Saturated fat: 2.9 g
Carbohydrates: 58.3 g
Sugars: 30.4 g
Dietary fiber: 3.6 g
Protein: 6.5 g
Cholesterol: 47.9 mg
Sodium: 368.1 mg
Simple Sweet Potatoes
Category: side-dish
By Cansas Bell

Sweet potatoes (minus the sweet). These are best served hot! The inside mixture will cool things down so it's edible. Remember real butter. Temperatures are important because they create the textures. I hope you all enjoy! I have turned non-sweet potato eaters into sweet potato lovers with this recipe. If you're not into onions you can use celery.

Ingredients:
3 large sweet potatoes
2  avocados, peeled and pitted
¼ teaspoon salt
¼ teaspoon ground black pepper
⅓ cup diced red onion
2 tablespoons unsalted butter, divided

Directions:
Preheat oven to 450 degrees F (230 degrees C). Make a long, narrow cut lengthwise down the center of each sweet potato. Wrap each potato in aluminum foil. Bake potatoes directly on the rack of the preheated oven until tender, about 1 hour. Mash avocado flesh, salt, and pepper together in a bowl with a fork until mostly smooth. Fold onion into avocado mixture. Cover the bowl with plastic wrap and refrigerate until chilled, about 45 minutes. Remove potatoes from foil and slice open, pushing the two ends of each together to open the potato. Divide 1/2 of the butter between the potato openings. Spoon avocado mixture into each potato and top each with remaining butter.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 55 mins
Yields: 3 servings

Calories: 680.6
Fat: 27.6 g
Saturated fat: 7.8 g
Carbohydrates: 104.6 g
Sugars: 20.7 g
Dietary fiber: 23 g
Protein: 10.1 g
Cholesterol: 20.4 mg
Sodium: 454.7 mg
Chocolate  Ribbon  Cheesecake


Ingredients:
margarine, butter, pecans, sweetened flaked coconut, cream cheese, sugar, eggs

Directions:
Preheat the oven to 350*F>.
Mix crushed cookies, margarine, pecans and coconut: press firmly into the bottom of a 13"x9" baking pan. Chill while preparing filling.
Beat the cream cheese and sugar in a large bowl with an electric mixer on medium speed until mixed well. Add the eggs, one at a time, mi,ing on low speed after each addition until just blended. Pour over the crust.
Bake 40 minutes or until the center is almost set. Cool, then chill in fridge 3 hours and up to overnight.
Place whipping cream and chocolate in a small saucepan. Cook on low heat until chocolate is completely melted and mixture is well blended, stirring occasionally. Pour over cheesecake. Chill 15 minutes or until chocolate is firm. Store any leftover cheesecake in the fridge.
To make this special:
Once chocolate topping is firm, place 2 additional chocolate squares in microwaveable bowl and microwave on Medium 1 minute, stirring after 30 seconds. Stir until the chocolate is totally melted. Pour it into a small reclosable plastic bag. Snip off one small corner from the bottom of bag; twist top of bag to squeeze chcolate from bag to pipe a special message, such as Love You, Greetings, etc. on top of cheesecake. Enjoy!
Ice Cream Cake
Category: desserts
By winnie the pooh

This is a basic recipe for ice cream cake.  You can use any flavor of ice cream or cake mix you like!  Frost with frosting or fudge topping or thinned ice milk or anything!

Ingredients:
1 (18.25 ounce) package chocolate cake mix
½ gallon chocolate ice cream, softened

Directions:
Prepare cake according to package directions; bake in a 9x13 inch baking dish and cool completely. Use ice cream that comes in a rectangular carton.  Remove the carton and, using a piece of string or dental floss, cut the ice cream in half lengthwise (long side to long side) and place the two layers side by side on a piece of waxed paper. Place the cooled cake over the ice cream.  Trim the cake and ice cream so that the edges match. Place a board or serving platter over the cake, hold onto the waxed paper and board, and flip the ice cream cake over.  Remove the waxed paper and smooth out the seam between the ice cream slabs. Cover with waxed paper and freeze until very firm.  Decorate as desired.

Prep time: 20 mins
Cook time: 30 mins
Total time: 3 hrs
Yields: 18 servings

Calories: 249.7
Fat: 10.9 g
Saturated fat: 4.9 g
Carbohydrates: 37.5 g
Sugars: 25.9 g
Dietary fiber: 1.4 g
Protein: 3.9 g
Cholesterol: 19.9 mg
Sodium: 281.5 mg
Brown Sugar Drops (Cookies)


Ingredients:
shortening, brown sugar, eggs, buttermilk, flour, baking soda, salt

Directions:
"Preaheat oven to 400. In Large bowl mix togather shortening, brown sugar, and eggs. Stir in sour milk or buttermilk. In seperate bowl combine flour, soda and salt. Gradually add dry mixture to moist mixture and mix well. Cover and chill at least 1 hour. Drop teaspoonfuls onto lightly greased baking sheet. Bake until set approx 8 - 10 minutes or until you touch lightly with finger and there is barely a imprint. Approx 6 dozen 2 1/2 inch cookies."
Better than EVER Brownies
Category: desserts
By CrystalRE

Called 'brookies' as well. GOOD stuff. I like to serve them with ice cream.

Ingredients:
10 tablespoons unsalted butter
1 ¼ cups white sugar
¾ cup cocoa powder
2  eggs
2 teaspoons vanilla extract
½ teaspoon salt
½ cup all-purpose flour
½ cup unsalted butter
¾ cup white sugar
¼ cup brown sugar
1  egg
1 ¼ teaspoons vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
1 cup semisweet chocolate chips
cooking spray
1 (20 ounce) package chocolate sandwich cookies (such as Oreo®), crushed

Directions:
Melt 10 tablespoons butter in a saucepan over medium-high heat. Whisk 1 1/4 cup sugar and cocoa powder into the melted butter until dissolved. Remove saucepan from heat; add 2 eggs, 2 teaspoons vanilla extract, and 1/2 teaspoon salt. Whisk mixture continuously until the eggs are fully beaten into the mixture. Mix 1/2 cup flour into the mixture; set aside. Beat 1/2 cup butter, 3/4 cup white sugar, and the brown sugar with an electric mixer in a large bowl until smooth and creamy. Beat 1 egg and 1 1/4 teaspoon vanilla extract into the creamed butter. Mix 1 1/4 cup flour, 1/2 teaspoon salt, baking soda, and baking powder into the butter mixture until just incorporated. Fold chocolate chips into the dough. Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch square baking dish with aluminum foil and spray the foil with cooking spray. Press the cookie dough into the bottom of the prepared pan in an even layer. Spread an even layer of the crushed cookies over the cookie dough. Pour brownie batter over the cookies. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 1 9-inch square pan

Calories: 513.5
Fat: 24.5 g
Saturated fat: 12 g
Carbohydrates: 72.3 g
Sugars: 48 g
Dietary fiber: 3.5 g
Protein: 6 g
Cholesterol: 65 mg
Sodium: 434.6 mg
Chicken Liver Postej


Ingredients:
chicken liver, shallot, port wine, cognac, eggs, allspice, salt, white pepper, milk

Directions:
"Blend everything except the milk in a food processor. Pour into bowl and add the milk. Bake in ramekins in bain marie for 1-1 1/2 hour at 300F convection until set as a loaf. Serve warm. Can be frozen."
Shrimp Lemon Pepper Linguini
Category: seafood
By skini

So easy to make, done in minutes, and absolutely delicious. Keeps well in the fridge, too!

Ingredients:
1 (8 ounce) package linguine pasta
1 tablespoon olive oil
6 cloves garlic, minced
½ cup chicken broth
¼ cup white wine
1  lemon, juiced
½ teaspoon lemon zest
salt to taste
2 teaspoons freshly ground black pepper
1 pound fresh shrimp, peeled and deveined
¼ cup butter
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil

Directions:
Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain. Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about 1/2. Mix shrimp, butter, parsley, and basil into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 483.7
Fat: 18.4 g
Saturated fat: 8.4 g
Carbohydrates: 47.7 g
Sugars: 2.3 g
Dietary fiber: 3.7 g
Protein: 31.6 g
Cholesterol: 203.8 mg
Sodium: 441.3 mg
Dreamy Rhubarb Dessert


Ingredients:
flour, powdered sugar, butter, eggs, sugar, flour, salt, rhubarb, vanilla, ice cream

Directions:
Mix together crust ingredients and press in ungreased 8-inch square pan., Bake at 350 degrees  for 15 minutes — no longer then cool slightly., Mix topping and spoon it onto baked crust., Bake for additional 35 minutes at 350 degrees., Serve warm with whipped cream, plain cream or ice cream.
Deep-Dish Cast Iron Pizza
Category: meat-and-poultry
By thedailygourmet

A buttery, thick, and chewy pizza dough that is baked in a cast iron skillet. Pizza never tasted so good! Toppings are substantial but not overwhelming where the dough won't cook. If you cook the sausage while the dough is proofing you'll be ready to assemble the pizza that much faster.

Ingredients:
2 ¼ teaspoons active dry yeast
½ teaspoon brown sugar
1 ¼ cups warm water (110 degrees F (43 degrees C))
2 cups all-purpose flour
2 teaspoons garlic salt
¼ cup butter  (Optional)
2 cups all-purpose flour
1 tablespoon grapeseed oil
cooking spray
⅓ cup bulk pork sausage
1 (3.5 ounce) link bulk Italian sausage
2 tablespoons grapeseed oil
½ cup pizza sauce
⅓ cup shredded mozzarella cheese
24 slices pepperoni
⅓ cup shredded mozzarella cheese
1 tablespoon butter, softened  (Optional)
⅛ teaspoon Italian seasoning  (Optional)
⅛ teaspoon garlic powder  (Optional)

Directions:
Sprinkle yeast and brown sugar over warm water in the bowl of a stand mixer fitted with a dough hook. Let stand 5 to 10 minutes until the yeast softens and begins to form a creamy foam. Turn mixer to the lowest setting and slowly add 2 cups flour 1/2 cup at a time. Add garlic salt and 1/4 cup butter. Integrate remaining 2 cups flour and knead until dough is smooth and elastic, 5 to 7 minutes. Coat a large glass bowl with 1 tablespoon grapeseed oil. Shape dough into a ball and place in bowl, turning to coat all sides with oil. Spray a piece of plastic wrap with cooking spray and loosely cover bowl. Cover bowl with a towel and let rise in a warm area until dough has doubled in size, about 45 minutes. Punch down dough and allow to rest for 20 minutes. While dough is resting, heat a skillet over medium heat; cook and stir bulk sausage until browned and crumbly, about 5 minutes. Transfer cooked sausage to a bowl with a slotted spoon, retaining drippings in the skillet. Fry Italian sausage link in drippings until browned and no longer pink in the center, about 10 minutes. Slice sausage. Preheat oven to 400 degrees F (200 degrees C). Grease a 12-inch cast iron skillet with 2 tablespoons grapeseed oil. Press dough into and up the sides of the prepared skillet. Poke holes in dough with a fork to prevent air bubbles. Spread pizza sauce around the base of the crust. Sprinkle 1/3 cup mozzarella cheese over sauce; layer half the bulk sausage, half the sliced sausage, and half the pepperoni over cheese. Repeat the layers of meat. Top with remaining 1/3 cup mozzarella cheese. Bake in preheated oven on the bottom rack until crust is golden brown, about 25 minutes. Brush crust with 1 tablespoon butter; season with Italian seasoning and garlic powder. Remove pizza from skillet and let rest for 3 to 5 minutes before slicing.

Prep time: 20 mins
Cook time: 40 mins
Total time: 2 hrs 15 mins
Yields: 1 12-inch pizza

Calories: 615.9
Fat: 30.2 g
Saturated fat: 12 g
Carbohydrates: 67.2 g
Sugars: 1.4 g
Dietary fiber: 2.9 g
Protein: 17.4 g
Cholesterol: 57.7 mg
Sodium: 1148.6 mg
Instant Pot® Salisbury Steak with Onion and Mushroom Gravy
Category: meat-and-poultry
By Bren

Just like Mom used to make, but much faster.

Ingredients:
¼ cup fresh bread crumbs
¼ cup finely diced onion
1  egg
1 teaspoon dried parsley
1 teaspoon Worcestershire sauce
1 clove garlic, minced, or more to taste
1 pound ground beef
½ pound lean ground pork
2 tablespoons avocado oil
1 large onion, thinly sliced
1 (8 ounce) package sliced cremini mushrooms
¼ cup dry red wine
2 cups beef broth
1 tablespoon tomato paste
1 teaspoon salt
½ teaspoon ground black pepper
4 tablespoons beef broth
2 tablespoons cornstarch

Directions:
Combine bread crumbs, onion, egg, parsley, Worcestershire sauce, and garlic in a large bowl. Stir well and add beef and pork. Mix gently and form 8 equal portions. Place patties on a plate, cover with plastic wrap, and refrigerate 1 hour. Remove from the refrigerator 30 minutes before cooking. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil. Add patties in batches to avoid overcrowding the pot. Saute 2 minutes per side. Transfer cooked patties to a plate. Add onions to the pot and cook until brown, about 2 minutes. Add mushrooms and cook 2 minutes more. Pour wine into the pot and stir, scraping up all the brown bits from the bottom. Add broth, tomato paste, salt, and pepper; stir well. Return cooked patties and any accumulated liquid to the pot and turn to coat. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Combine 4 tablespoons broth and cornstarch in a bowl and stir until dissolved. Add mixture to the pot slowly, stirring constantly. Select Saute function; cook until thickened, about 5 minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 2 hrs 35 mins
Yields: 4 servings

Calories: 523.8
Fat: 34.5 g
Saturated fat: 11.3 g
Carbohydrates: 13.4 g
Sugars: 3 g
Dietary fiber: 2.4 g
Protein: 35.4 g
Cholesterol: 152.8 mg
Sodium: 1227.1 mg
Garlic Roasted Eggplant Spread


Ingredients:
eggplants, salt, garlic cloves, lemon juice, olive oil, salt, crushed red pepper flakes, bell pepper, parmesan cheese

Directions:
Sprinkle eggplant slices with 2 1/2 tsp salt and let stand for 30 minutes.
Preheat oven to 450°F Rinse eggplant and place on oiled baking sheets; add garlic.
Bake 25 minutes or until the eggplant edges are crispy and the garlic us tender.
Cool slightly so it can be handled; chop eggplant and garlic.
Combine eggplant mixture, lemon juice, olive oil, 1/4 tsp salt, and crushed red pepper in a large bowl.
Spoon onto crostini (or crackers, pita chips, etc] and garnish as desired.
Cake Mix Cherry Bars


Ingredients:
cherry pie filling, eggs

Directions:
Mix together and pour into greased cookie sheet., Bake 2-25 minutes at 350°F.
Rhonda's  Iranian Rice


Ingredients:
hamburger, tomato paste, turmeric, salt, rice, green beans, onion

Directions:
Brown onions and green beans in skillet.  Brown hamburger and drain.
Boil 3-quart pan of water for rice; add rice and cook 10 minutes.  Drain rice and rinse with lukewarm water.
Meanwhile, add meat to vegetables with tomato paste and spices.  Simmer till thick.
In tall pan, pour oil in bottom of pan.  Spray sides heavily with Pam.  Start layering with rice on bottom, then hamburger mixture; repeat.
Put wet dish rag around rim and put lid on tight.  Cook on low heat for 25 minutes.  Place in cold water to unmold on plate.
Fresh Fruit Muffins


Ingredients:
strawberries, sugar, sugar, flour, ground cinnamon, baking soda, ground nutmeg, salt, bananas, eggs, canola oil, lemons, blueberries, walnuts

Directions:
Mix the strawberries and 4T. sugar together. Let them sit for about 15 minutes until they have juices.
In a medium bowl, mix the flour, cinnamon, baking soda, nutmeg, and salt.
In a large bowl, mix the bananas, eggs, oil, 2c. sugar, strawberries, and lemon zest.
Mix the dry ingredients into the wet ones until they are combined, but don't over mix. Fold in the blueberries and walnuts.
Fill muffin liners 3/4 full. Bake at 350 degrees for 30 minutes.
Cumin Seed Flatbreads


Ingredients:
all-purpose flour, baking powder, salt, ground cumin, plain yogurt, olive oil, egg, cumin seeds, salt

Directions:
Place flour, baking powder, salt and cumin in a food processor. Pulse to mix well.
Add yogurt and olive oil. Pulse on and off until dough comes together. Remove dough from bowl.
Divide dough into eight pieces, wrapping each in plastic wrap. Chill 15 minutes or up to overnight.
Preheat oven to 375ºF (190ºC]. Line baking sheets with parchment paper.
On a lightly floured surface, roll each piece of dough approximately 18” (46cm] long by 4” (10cm] wide. Dough should be very thin.
Place dough on prepared baking sheets (you will probably get 2 on at a time]. Brush with beaten egg, sprinkle with cumin seeds and salt.
Bake in preheated oven 20-25 minutes until browned. Cool. Break into pieces to serve or just let yours guest do it.
Ham and Hash Brown Quiche
Category: breakfast-and-brunch
By Candace Standfield

Husband's favorite breakfast!!!

Ingredients:
3 cups frozen hash brown potatoes, thawed
3 tablespoons butter, melted
1 cup cooked ham, chopped
1 cup shredded Cheddar cheese
¼ cup chopped onion
¼ cup chopped green bell pepper
3  large eggs
½ cup milk
½ teaspoon salt
¼ teaspoon ground black pepper

Directions:
Preheat oven to 425 degrees F (220 degrees C). Press hash brown potatoes between paper towels to remove excess moisture. Transfer potatoes to an 8-inch pie dish and press into the bottom and up the sides of the dish to form a crust. Drizzle with melted butter. Bake in preheated oven until golden, about 25 minutes. Remove from oven and reduce heat to 350 degrees F (175 degrees C). Combine ham, Cheddar cheese, onion, and bell pepper in a bowl; spread mixture over potato crust. Beat eggs, milk, salt, and black pepper in the same bowl; pour over ham mixture. Bake in oven until eggs are set, 25 to 30 minutes.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 285.8
Fat: 23.2 g
Saturated fat: 11.8 g
Carbohydrates: 16.2 g
Sugars: 1.7 g
Dietary fiber: 1.4 g
Protein: 13.8 g
Cholesterol: 140.3 mg
Sodium: 662.9 mg