8 hard-boiled eggs
1 cup (4 oz.) shredded sharp Cheddar cheese, divided
3 tablespoons milk
1/2 teaspoon salt, optional
Dash pepper
1/2 cup chopped onion
1/2 cup chopped sweet green pepper
1 tablespoon butter
2 cans (8 oz. each) no-salt-added tomato sauce
Hot cooked rice, optional
Preheat oven to 350ºF. Cut eggs in half lengthwise. Remove yolks and set whites aside. In small bowl, mash yolks with fork. Stir in 1/2 cup of cheese, milk, salt, and pepper until well blended. Fill each white with one heaping tablespoon yolk mixture. Place in 8x8x2-inch baking dish.
In medium saucepan over medium heat, cook onion and pepper in butter until crisp-tender, about 3 minutes. Stir in tomato sauce and bring to boiling. Pour over eggs. Sprinkle with remaining cheese. Bake until hot and bubbly and cheese is melted, about 15 minutes. Serve over rice
1 cup (4 oz.) shredded sharp Cheddar cheese, divided
3 tablespoons milk
1/2 teaspoon salt, optional
Dash pepper
1/2 cup chopped onion
1/2 cup chopped sweet green pepper
1 tablespoon butter
2 cans (8 oz. each) no-salt-added tomato sauce
Hot cooked rice, optional
Preheat oven to 350ºF. Cut eggs in half lengthwise. Remove yolks and set whites aside. In small bowl, mash yolks with fork. Stir in 1/2 cup of cheese, milk, salt, and pepper until well blended. Fill each white with one heaping tablespoon yolk mixture. Place in 8x8x2-inch baking dish.
In medium saucepan over medium heat, cook onion and pepper in butter until crisp-tender, about 3 minutes. Stir in tomato sauce and bring to boiling. Pour over eggs. Sprinkle with remaining cheese. Bake until hot and bubbly and cheese is melted, about 15 minutes. Serve over rice
