There’s an Asian-market across the street from our doctor’s office, so when Dylan had an appointment I took the opportunity to go see what was new for the day while Loretta waited with him. I came across these little gluten-free rice dumplings and suddenly five ideas ran through my mind for soups that we could make, so I picked up a bag. The kids wanted meatballs for dinner though, so these prosciutto wrapped meatballs resting on top of the soup were the result …
Basketball season has been a bit rough, some of Dylan’s games don’t even start until 8:30 PM. It’s tempting to just hit a drive-through on those nights for simplicity, but we’ve managed to avoid it so far. Thank goodness.
This dinner only took about 35 minutes, we didn’t do anything fancy and we just used whatever was in the fridge!
The “crust” is made from hashbrown shreds pressed into the bottom of the pie plate. I blind baked that alone for about 10-15 minutes before I filled it with the egg mixture.
The egg mixture includes pre-cooked sausage crumbles and ham cubes, diced peppers and onions, and of course we added some cheddar cheese.