INGREDIENTS
14 oz
artichoke hearts
1/2 tsp
black pepper
1/3 cup
canned tomatoes
1/3 cup
cream
8 larges
eggs
2 small cloves
garlic
1/4 tsp
garlic powder
16 oz
hashbrowns
1 1/4 cups
italian cheese blend
10 oz
kale
3/4 cup
milk
1/3 cup
onion
1/2 tsp
salt