Tomato Cheese Puffs – a delicious recipe with tomatoes, salt, milk, breadcrumbs, cheddar cheese, butter. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Cut off top of each tomato; scoop out pulp, leaving shells intact.
2
Sprinkle cavity of each tomato with salt; invert on papere towels to dain.
3
Combine milk, breadcrumbs, cheese, and butter in a heavy saucepan; cook over medium heat, stirring constanly, until cheese melts and mixture is thoroughly heated.
4
Beat egg yolks until thick and lemon colored.
5
Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly.
6
Beat egg whites until stiff peaks form; fold into yolk mixture.
7
Spoon into tomato shells, and place ina 12X8X2 baking dish.
8
Bake 350 for 35-40 minutes or until puffed and lightly browned.
9
Serve immediately.
399
kcal
Calories
23
g
Fat
26
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 large tomatoes, ½ teaspoon salt, 1 cup milk, 1 cup soft breadcrumbs, and more.
Yes, Tomato Cheese Puffs 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.
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