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Huevos horneados con vegetales

Baked eggs with vegetables

  • Total Time: 45 mins
  • Yield: 4 1x


  • 1 Tbsp. Country Crock® Spread
  • 1 medium green bell pepper, finely chopped
  • 1 small Spanish onion, finely chopped
  • 1 cup drained no salt added diced tomatoes
  • 3/4 cup thawed corn
  • 4 eggs
  • 2 Tbsp. water
  • 1/4 tsp. ground black pepper
  • 2 Tbsp. crumbled queso fresco
  • 1 Tbsp. finely chopped fresh parsley leaves (optional)


  1. Preheat oven to 350°. Lightly spray 1-quart round casserole with nonstick cooking spray; set aside.
  2. Melt Country Crock® Spread in large nonstick skillet over medium heat and cook green pepper and onion, stirring occasionally, 5 minutes or until starting to soften. Add the tomatoes and corn, and cook 5 minutes or until vegetables are tender. Turn into prepared casserole.
  3. Beat eggs, water and pepper with a wire whisk. Add egg mixture to casserole. Bake 25 minutes or until the eggs are thoroughly cooked. Sprinkle with queso fresco and chopped parsley.
  • Prep Time: 10 mins
  • Cook Time: 35 mins