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Stuffed Tomato
From DOWNTOWN HISTORIC BED & BREAKFAST
4 large eggs 1/4 C. grated sharp cheddar cheese 1/4 C. Fresh soft bread crumbs 1 T. Chopped Cilantro 1/8C.chopped green chili 1/8 C. chopped onions 1/4 t. salt 1/8 t. black pepper 2 T. butter, melted Preheat oven to 425F. Cut off tops of tomatoes and scoop out pulp. Put tomatoes in a greased 8x8 inch baking pan and bake for 5-7min. Mix eggs, onion, green chili, salt, pepper together. Evenly pour eggs into each tomato. Mix cheese, bread crumbs, and cilantro together. Add about 2 tablespoons of cheese mixture to each tomato, and then drizzle with melted butter. Bake for about 20 minutes, until eggs are set. |
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