CUBAN EGGS

8 hard-cooked eggs
1 cup (4 ounces) shredded sharp Cheddar cheese, divided use
3 tablespoons nonfat 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 ounces each) no-salt-added tomato sauce
Hot cooked rice (optional)
Parsley sprigs (optional)

Preheat oven to 350 degrees F.

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 1 heaping tablespoon yolk mixture. Place in 8-by-8-by-2-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 and garnish with parsley, if desired.

Serves 4 at breakfast or brunch
Source: the American Egg Board