Baked Havana-style Eggs

Country Crock
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Ingredients

1 green bell pepper (medium, finely chopped)
1 spanish onion (small, finely chopped)
1 cup diced tomatoes (canned, drained)
4 eggs
2 tablespoons water
1 tablespoon Country Crock® Spread
2 tablespoons queso fresco
1 tablespoon finely chopped fresh parsley
1/4 teaspoons ground black pepper

Directions

1Preheat oven to 350°. Lightly spray 1-quart round casserole with nonstick cooking spray; set aside.
2Melt Country Crock® Spread in 12-inch nonstick skillet over medium heat and cook green pepper and onion, stirring occasionally, 5 minutes or until starting to soften. Add tomatoes and cook 5 minutes or until vegetables are tender. Turn into prepared casserole.
3Beat eggs, water and pepper with wire whisk. Add egg mixture to casserole. Bake 25 minutes or until eggs are thoroughly cooked. Sprinkle with queso fresco and parsley.
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NutritionView more

110Calories
Sodium4%DV90mg
Fat9%DV6g
Protein16%DV8g
Carbs2%DV7g
Fiber8%DV2g

PER SERVING *

Calories110Calories from Fat50
% DAILY VALUE*
Total Fat6g9%
Saturated Fat2g10%
Trans Fat
Cholesterol215mg72%
Sodium90mg4%
Potassium310mg9%
Protein8g16%
Calories from Fat50
% DAILY VALUE*
Total Carbohydrate7g2%
Dietary Fiber2g8%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.