Chef Franklin Dye: Onion Dip and Breakfast Muffins


Jalapeño and Onion Dip

1 package French onion soup mix

1 each onion diced small

1 large tub sour cream

2 tablespoons butter

1 each diced jalapeño seeded removed


Place butter in hot sauté pan. Add onions and jalapeño and cook until al dente. Add soup mix and stir. Remove from heat and in a bowl add to sour cream and mix. Serve when ready or store in ferriage.

Breakfast Muffins

1 package fresh shredded hash browns

8 each eggs

½ each red pepper diced

1 bunch green onions diced

1 bag shredded 4 cheeses

1 pound sausage cooked


In a muffin pan line holes with hash browns. Bake for 15 minutes or until light brown and remove. In a bowl place eggs and scramble. Next add the remaining ingredients and mix well. Pour mixture over potatoes and fill holes to the top. Bake for about 20 minutes or until muffins are firm. Serve immediately.

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