Cuban Eggs Recipe

Name: Cuban Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 8 hard-boiled eggs; 1 cup shredded sharp cheddar cheese, divided (4 oz.); 3 tablespoons nonfat milk; 1/2 teaspoon salt (optional); 1 dash pepper; 1/2 cup chopped onion; 1/2 cup chopped sweet green pepper; 1 tablespoon butter; 2 (8 ounce) cans no-salt-added tomato sauce; hot cooked rice (optional); parsley sprig (optional)

Servings: persons

8 hard-boiled eggs
1 cup shredded sharp cheddar cheese, divided (4 oz.)
3 tablespoons nonfat milk
1/2 teaspoon salt (optional)
1 dash pepper
1/2 cup chopped onion
1/2 cup chopped sweet green pepper
1 tablespoon butter
2 (8 ounce) cans no-salt-added tomato sauce
hot cooked rice (optional)
parsley sprig (optional)

1
Preheat oven to 350u00b0F.
2
Cut eggs in half lengthwise.
3
Remove yolks and set whites aside.
4
In small bowl, mash yolks with fork.
5
Stir in 1/2 cup of cheese, milk, salt, and pepper until well blended.
6
Fill each half egg with one heaping Tablespoon yolk mixture.
7
Place in 8x8x2-inch baking dish.
8
In medium saucepan over medium heat, cook onion and pepper in butter until crisp-tender, about 3 minutes.
9
Stir in tomato sauce and bring to boiling.
10
Pour over eggs.
11
Sprinkle with remaining cheese.
12
Bake until hot and bubbly and cheese is melted, about 15 minutes.
13
Serve over rice and garnish with parsley, if desired.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 hard-boiled eggs, 1 cup shredded sharp cheddar cheese, divided (4 oz.), 3 tablespoons nonfat milk, 1/2 teaspoon salt (optional), and more.

Yes, Cuban Eggs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cuban Eggs

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