Our family has several breakfast casseroles we enjoy traditionally around the holidays. This is a new one for us, using one of my favorite blends, Hot Chili Pepper and Garlic, sure to warm up these cold mornings of late.
- 4 large beefsteak tomatoes
- 1 teaspoon Wildtree Adobo Seasoning Blend
- ½ cup frozen chopped spinach, thawed and drained
- 1 teaspoon Wildtree Roasted Garlic Grapeseed Oil
- ½ tablespoon Wildtree Hot Chili Pepper & Garlic Blend
- ¼ cup feta, crumbled
- 5 large eggs
- ¼ teaspoon salt
- Freshly ground black pepper, to taste
Preheat oven to 350ยบ F. Cut a ½-inch slice off the top stem end of each tomato. Scoop out the inside seeds and membranes with a spoon, making sure not to go through the flesh. Place tomatoes in a 9-inch baking dish and sprinkle evenly with Adobo. In a small bowl, toss spinach with Grapeseed Oil, Hot Chili Pepper & Garlic Blend, and feta, and spoon mixture in equal amounts into each tomato cup. In a medium bowl, whisk the eggs with salt and pepper until combined. Pour evenly over spinach. Bake tomatoes until eggs are set, about 45-50 minutes.
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