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@labellerose376:

Rose😍🥹😘🩷🌹
Rose😍🥹😘🩷🌹
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Thursday 28 May 2026 23:23:52 GMT
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derlando3150
Derlando Brown💫💫 :
mpa vlew joure tand😂😍
2026-05-31 14:45:40
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kenslyphotoshoot
KENSLY..Photoshoot🇺🇸 :
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2026-05-30 18:43:08
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#اكسبلور #fyp #جديد #الجفراني #جفران_بن_هضبان
#اكسبلور #fyp #جديد #الجفراني #جفران_بن_هضبان
# اللحوين حول العالم # جخو الشغل دا يا عالم # التايوتا عشق اللحوين 🦅🇸🇩@القناص 🥷 @ود الفيل اللحوي 5️⃣1️⃣8️⃣⚔️⚔️
# اللحوين حول العالم # جخو الشغل دا يا عالم # التايوتا عشق اللحوين 🦅🇸🇩@القناص 🥷 @ود الفيل اللحوي 5️⃣1️⃣8️⃣⚔️⚔️


ảnh chill ngoài đồng ✨#canhchill #xuhuong
ảnh chill ngoài đồng ✨#canhchill #xuhuong
HOMEMADE EGG BITES 🍳 prep once, snack all week. 🍂 these autumn egg bites are made creamy + protein-packed with Garelick Farms small curd cottage cheese (12g protein per serving and farmer owned!) - perfect for cozy, high-protein meal prep. and you can now find it at stop & shop! #sponsored Ingredients: 8 large eggs 1 cup Garelick Farms 4% milkfat small curd cottage cheese ½ cup shredded Gruyère (or Swiss/cheddar if preferred) ½ tsp salt ¼ tsp black pepper Pinch of nutmeg 1 cup mushrooms 1 cup fresh spinach ½ medium yellow onion 1 tsp olive oil Instructions: - Preheat oven to 350°F. Grease a 12-cup muffin tin or line with silicone liners. - Dice mushrooms and onion into relatively even-sized pieces and set aside. - Heat olive oil in a skillet over medium heat. Add diced onion and sauté 3–4 minutes until softened and lightly golden. - Add mushrooms and cook another 5–7 minutes, until they release moisture and start to brown. Stir in spinach and cook 1–2 minutes, just until wilted. Remove from heat. In a blender, combine eggs, cottage cheese, shredded cheese, salt, pepper, and nutmeg. Blend until smooth. - Divide the mushroom-onion-spinach mixture evenly among muffin cups. Pour egg mixture over the top, filling each about ¾ full. - Bake 22–25 minutes, until just set in the center and lightly golden around the edges. - Let cool a few minutes before removing from the pan. They’ll puff in the oven and settle as they cool. - Serve immediately or store for up to a week in the fridge in an airtight container!
HOMEMADE EGG BITES 🍳 prep once, snack all week. 🍂 these autumn egg bites are made creamy + protein-packed with Garelick Farms small curd cottage cheese (12g protein per serving and farmer owned!) - perfect for cozy, high-protein meal prep. and you can now find it at stop & shop! #sponsored Ingredients: 8 large eggs 1 cup Garelick Farms 4% milkfat small curd cottage cheese ½ cup shredded Gruyère (or Swiss/cheddar if preferred) ½ tsp salt ¼ tsp black pepper Pinch of nutmeg 1 cup mushrooms 1 cup fresh spinach ½ medium yellow onion 1 tsp olive oil Instructions: - Preheat oven to 350°F. Grease a 12-cup muffin tin or line with silicone liners. - Dice mushrooms and onion into relatively even-sized pieces and set aside. - Heat olive oil in a skillet over medium heat. Add diced onion and sauté 3–4 minutes until softened and lightly golden. - Add mushrooms and cook another 5–7 minutes, until they release moisture and start to brown. Stir in spinach and cook 1–2 minutes, just until wilted. Remove from heat. In a blender, combine eggs, cottage cheese, shredded cheese, salt, pepper, and nutmeg. Blend until smooth. - Divide the mushroom-onion-spinach mixture evenly among muffin cups. Pour egg mixture over the top, filling each about ¾ full. - Bake 22–25 minutes, until just set in the center and lightly golden around the edges. - Let cool a few minutes before removing from the pan. They’ll puff in the oven and settle as they cool. - Serve immediately or store for up to a week in the fridge in an airtight container!
@Shalyna🌸 Kata | Mes réseaux 🫦🎀 : IG l.rlt__ 👻Lilie.rlt63
@Shalyna🌸 Kata | Mes réseaux 🫦🎀 : IG l.rlt__ 👻Lilie.rlt63

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