Baked Stuffed Onions Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

STUFFED ONIONS

My husband, a pastor, was once paid in onions and potatoes by a little community. That's when I discovered this recipe. Baked with a tasty stuffing, the onions are mellow and tender.-Cathy Gilpin, Alamosa, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 6 servings.

Number Of Ingredients 10



Stuffed Onions image

Steps:

  • Preheat oven to 375°. In a Dutch oven, bring a small amount of water to a boil. Peel onions; using a slotted spoon, place onions in boiling water. Cook for 4-6 minutes more until softened; remove and let stand until cool enough to handle. Cut a 1/4-in. slice off the top of each onion. Remove center, leaving a 1/2-in shell. Chop centers and tops of onions; set aside. In a skillet, cook bacon until crisp; remove to paper towel to drain. In the drippings, saute chopped onion until tender. Stir in bread crumbs and parsley. Add the butter and mushrooms; cook until mushrooms are tender. Add bacon, salt, pepper and nutmeg. Stuff onion shells; place in an ungreased shallow 1-qt. baking dish. Pour broth around onions. Bake, uncovered, until tender, 45 minutes, basting frequently during the first 15 minutes. If desired, sprinkle with parsley.

Nutrition Facts :

6 medium yellow onions (about 2 pounds)
2 bacon strips, cut into 1-inch pieces
1/4 cup dry bread crumbs
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes
1 tablespoon butter
1-1/2 cups sliced fresh mushrooms
1/4 teaspoon salt
Dash each pepper and ground nutmeg
1/2 cup beef broth
Additional parsley, optional

BAKED STUFFED ONIONS

Simple ingredients don't always mean plain! These are wonderful. A different and unique side dish that makes a beautiful presentation! Very easy to make, too. Guests will think you fussed!! Enjoy! :D (Photo from taste of home)

Provided by Kelly Williams

Categories     Vegetables

Time 1h

Number Of Ingredients 10



Baked Stuffed Onions image

Steps:

  • 1. In a Dutch oven, bring a small amount of water to a boil. Peel onions; using a slotted spoon, place onions in boiling water. Cook for 4-6 minutes more until softened; remove and let stand until cool enough to handle. Cut a 1/4-in. slice off the top of each onion. (Slice a little more off if having trouble removing the insides.) Remove center, leaving a 1/2-in shell. Chop centers and tops of onions; set aside. In a skillet, cook bacon until crisp; remove to paper towel to drain. In the drippings, saute chopped onion until tender. Stir in bread crumbs and parsley. Add the butter and mushrooms; cook until mushrooms are tender. Add bacon, salt, pepper and nutmeg. Stuff onion shells; place in an ungreased shallow 1-qt. baking dish. Pour broth around onions. Bake, uncovered, at 375° for 45 minutes or until tender, basting outside of onions frequently during the first 15 minutes. Sprinkle with parsley if desired. Other nice additions: minced garlic, chopped red and/or green bell pepper.

6 medium-sized yellow onions (about 2 lbs.)
3 strips bacon, cut into 1" pieces
1/4 cup italian seasoned dry breadcrumbs
2 Tbl. chopped fresh parsley
1 Tbl. butter
1 1/2 cups sliced fresh mushrooms
1/4 tsp. salt
dash each of pepper and nutmeg
1/2 cup beef broth
more chopped fresh parsley for garnish, optional

STUFFED ONIONS

Soft, caramelised, oven-roasted onions stuffed with minced lamb and creamy Greek yogurt, a main course with a difference that's delicious with vegetable pilaf

Provided by Miriam Nice

Categories     Side dish

Time 1h40m

Number Of Ingredients 13



Stuffed onions image

Steps:

  • Trim the very ends of the onions. Make an incision in each, from top to root, then another 0.5cm along, so you can cut out and discard a thin wedge (like you're discarding a segment of orange). Bring a pan of water to the boil and add the onions. Boil for 10 mins, remove from the water and let cool. Heat oven to 200C/180C fan/gas 6.
  • When the onions are cool enough to handle, carefully peel and set aside their outer layers - you want about 12-16 large layers in total, which will become the outer casing for the lamb filling. You can use the smaller, leftover layers in the middle for another recipe.
  • Mix all the stuffing ingredients in a bowl and season well. Shape into 12-16 oval meatballs. Put each one on an onion layer and roll it up to create what looks like a small, peeled onion.
  • Pour half the olive oil into a large, shallow casserole dish or roasting tin, then arrange all the stuffed onions on top in a tight, single layer. Drizzle over the remaining oil and bake for 45 mins. Brush with the molasses and bake for another 15-20 mins until the casings are really soft and dark golden brown. Serve with the root vegetable rice and the herby yogurt dressing on the side.

Nutrition Facts : Calories 314 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 0.3 milligram of sodium

4 very large onions
2 tbsp olive oil
2 tbsp pomegranate molasses
50g Greek yogurt
50g fresh breadcrumbs
400g lamb mince (20% fat)
1 egg , beaten
1 tsp ground allspice
½ tsp ground cinnamon
1 tsp ground cumin
1 tsp ground coriander
½ small pack mint , chopped
½ small pack flat-leaf parsley , chopped

STUFFED AND BAKED ONIONS

Takes a little extra work, but well worth the effort. Nice accompaniment for roast beef or roast pork.

Provided by PJ's kitchen

Categories     Side Dish     Vegetables     Onion

Time 1h10m

Yield 6

Number Of Ingredients 10



Stuffed and Baked Onions image

Steps:

  • Peel onions. Cut a thick slice from the top of each one and reserve.
  • Bring a large pot of salted water to a boil, about 5 minutes. Add onions and cook just until tender, watching carefully, 20 to 25 minutes.
  • Carefully remove onions from water and drain upside down. Brush outside of onion shells with oil and sprinkle with paprika.
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a casserole dish.
  • Chop reserved onion tops. Heat 1 tablespoon butter in a skillet over medium heat and add chopped onion. Cook until tender, about 3 minutes. Stir light cream, olives, pecans, and salt into the skillet. Remove from heat. Spoon onion mixture evenly into the onion shells and place into the prepared casserole dish. Sprinkle each onion with bread crumbs and drizzle evenly with melted butter. Top each with a dash of paprika.
  • Bake, uncovered, in the preheated oven for 20 minutes.

Nutrition Facts : Calories 193 calories, Carbohydrate 14.6 g, Cholesterol 27 mg, Fat 14.6 g, Fiber 2.5 g, Protein 2.4 g, SaturatedFat 6.8 g, Sodium 244.5 mg, Sugar 5.1 g

6 medium onions
1 tablespoon salad oil, or as needed
1 dash paprika, or to taste
1 tablespoon butter
¼ cup light cream
¼ cup chopped black olives
2 tablespoons pecans, chopped
¼ teaspoon salt
¼ cup dry bread crumbs, or as needed
3 tablespoons melted butter

BAKED STUFFED ONIONS

Make and share this Baked Stuffed Onions recipe from Food.com.

Provided by _Pixie_

Categories     Cheese

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8



Baked Stuffed Onions image

Steps:

  • Peel the onions leaving the root end uncut.
  • Put the onions in a pot and cover them with water, bring to a boil then reduce heat and simmer for about 20 minutes.
  • Remove the onions from the pot and cool.
  • Preheat the oven to 350 degrees F.
  • Cut off one quarter of the onion removing the root, scoop out a third of the inside (discard or use in some other recipe).
  • Mix the bread crumbs, parmesan, garlic powder, oregano, green onion and 2 tablespoons of butter.
  • Add salt and pepper to the bread crumb mixture if desired.
  • Place the onions in a greased baking dish and fill with stuffing.
  • Drizzle with the remaining tablespoon of butter.
  • Bake the onions for 30-40 minutes or until soft.

Nutrition Facts : Calories 205, Fat 8, SaturatedFat 4.6, Cholesterol 18.9, Sodium 241.2, Carbohydrate 28.7, Fiber 3, Sugar 7.7, Protein 5.5

6 large yellow onions
1 cup fresh breadcrumb
1/4 cup grated parmesan cheese
1 teaspoon garlic powder
1 teaspoon oregano
1 tablespoon chopped green onion (green part only)
3 tablespoons butter, melted
salt and pepper (optional)

BAKED MUSHROOM CHICKEN

This mushroom chicken bake recipe is the perfect way to dress up a standard weeknight dinner. It's a recipe I can count on to yield tender and flavorful results every time. -Barbara McCalley, Allison Park, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 10



Baked Mushroom Chicken image

Steps:

  • Flatten each chicken breast half to 1/4-in. thickness. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess. , In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11x7-in. baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Spoon over chicken., Bake, uncovered, at 375° until chicken is no longer pink, about 15 minutes. Sprinkle with cheeses and green onions. Bake until cheese is melted, about 5 minutes longer.

Nutrition Facts : Calories 311 calories, Fat 16g fat (9g saturated fat), Cholesterol 109mg cholesterol, Sodium 575mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 33g protein.

4 boneless skinless chicken breast halves (1 pound)
1/4 cup all-purpose flour
3 tablespoons butter, divided
1 cup sliced fresh mushrooms
1/2 cup chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup shredded part-skim mozzarella cheese
1/3 cup grated Parmesan cheese
1/4 cup sliced green onions

FETA STUFFED ROASTY ONIONS

These stuffed onions make an excellent vegetarian main course

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Main course, Side dish, Supper, Vegetable

Time 1h55m

Number Of Ingredients 10



Feta stuffed roasty onions image

Steps:

  • Preheat the oven to 190C/gas 5/fan 170C. Peel the onions leaving them whole, removing the first layer of onion as you peel. Cut them in half across the middle and remove several layers from the centre of each using a teaspoon. Fill any holes with a small slice of onion taken from the centre layers. Arrange onion halves, cut side up in a small ovenproof dish. Pour a splash of water into the dish and brush the onions with some of the oil. Cover the dish tightly with foil and bake for 45-50 minutes until they are tender.
  • Meanwhile, finely chop the inner layers. Heat the remaining oil in a medium sized saucepan and fry the chopped onion, stirring occasionally, for 10 minutes until soft and beginning to brown, leave to cool.
  • Mix the cooled chopped onions in a bowl with half the feta, the breadcrumbs, chilli, sun-dried tomatoes, chopped thyme and parsley,walnuts, beaten egg and some salt and freshly ground black pepper. Stir well until everything's combined.
  • Increase the oven to 200C/gas 6/fan 180C. Divide the feta stuffing between the onions, then scatter over the remaining cheese and sprinkle over a few thyme sprigs. Drizzle over a little oil from the tomato jar and cook for 25 minutes until the stuffing is bubbling and the feta is golden brown.

Nutrition Facts : Calories 742 calories, Fat 55 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 35 grams carbohydrates, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 5 milligram of sodium

2 medium onions
2 tbsp olive oil (or oil from the tomatoes) plus extra for drizzling
200g block of feta cheese , crumbled
50g white or brown breadcrumbs
1 red chilli , seeded and finely chopped
6 pieces of sundried tomatoes in olive oil, drained and chopped
a large pinch of chopped fresh thyme leaves, plus extra sprigs
2 tbsp chopped parsley
50g/2oz walnut pieces, chopped
1 medium egg , beaten

STUFFED ONIONS

Don't rush the cooking of the chopped onions. Keep them on the stove until the natural sugars are caramelized, yielding a deep, rich, sweet flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h

Number Of Ingredients 7



Stuffed Onions image

Steps:

  • Preheat oven to 450 degrees. In an 8-by-8 baking dish, arrange onions cored side up. Pour broth in bottom of pan. Cover pan tightly with foil. Bake onions until tender, about 20 minutes. Remove from liquid. Drain hot liquid from pan; return onions to pan, cored side up. Set aside.
  • In a medium skillet, cook bacon over medium heat until crispy, 3 to 5 minutes. Add chopped onions; cook, stirring, until golden brown, 10 to 12 minutes or more.
  • Remove from heat; add bread, cheese, and parsley. Season with salt and pepper; stir to combine.
  • Fill hollowed onions with chopped-onion mixture (press with back of spoon to pack tightly). Top with more cheese, if desired. Bake, uncovered, until golden brown, 20 to 25 minutes.

4 medium (8 to 10 ounces each) yellow onions, peeled and hollowed; insides chopped
1/2 cup reduced-sodium chicken broth
4 slices bacon, cut crosswise into 1/2-inch pieces
2 slices white sandwich bread, torn into small pieces
4 ounces Gruyere (or Swiss) cheese, shredded (1 cup), plus more for garnish (optional)
2 tablespoons chopped flat-leaf parsley
Coarse salt and ground pepper

BAKED STUFFED ONION

A yellow onion is stuffed with mushrooms and potatoes, then baked.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 10



Baked Stuffed Onion image

Steps:

  • Heat oven to 450 degrees. Wrap garlic in aluminum foil, and cook until soft, about 45 minutes. Set aside until cool enough to handle. Cut off the top of garlic head, and squeeze flesh into a small bowl; set aside.
  • Cut off top quarter from each onion, and wrap each onion in aluminum foil. Cook onions until soft, about 1 1/2 hours.
  • Remove onions from oven, unwrap, and let cool 15 minutes. Peel, and discard skins. Working from the center of each onion, pull out all but two outer layers, leaving a shell. Place shells in a small baking dish. Measure 3 cups of onion flesh.
  • Place half of the onion flesh in the bowl of a food processor. Add basil, parsley, reserved garlic flesh, 1 teaspoon salt, and 1/8 teaspoon pepper. Puree, and set aside.
  • Bring a large saucepan of water to a boil. Peel potatoes, and cut into 2-inch cubes. Cook potatoes until fork tender, about 20 minutes; drain in a colander.
  • Pass potatoes through a ricer set over a large bowl. Slowly whisk in pureed onion mixture. Set potato filling aside.
  • Coat a small saute pan with cooking spray, and set over medium heat. Add one variety of mushroom. Season with remaining 1 1/2 teaspoons salt and 1/8 teaspoon pepper; cover. Cook, stirring occasionally, until tender and slightly golden. Transfer mushrooms to a bowl. Repeat cooking process with remaining mushrooms. Roughly chop remaining onion flesh; stir into mushroom filling.
  • Stuff onion shells with alternating spoonfuls of potato and mushroom fillings. Spray with cooking spray. Add wine to baking dish.
  • Bake stuffed onions until they are soft and golden, about 30 minutes. Let onions cool slightly, and serve warm.

Nutrition Facts : Calories 99 g

1 head garlic
8 medium yellow onions, unpeeled
1 cup loosely packed fresh basil leaves
1/2 cup loosely packed fresh flat-leaf parsley
2 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
3 Yukon gold potatoes, about 1 pound
10 ounces assorted mushrooms, such as chanterelle, shiitake, or oyster, cleaned and sliced into 1/4-inch-thick strips
1/4 cup dry white wine
Olive-oil cooking spray

ROASTED STUFFED ONIONS

Categories     Onion     Side     Bake     Roast     Thanksgiving     Stuffing/Dressing     Fall     Gourmet     Peanut Free     Soy Free

Yield Makes 10 stuffed onions

Number Of Ingredients 11



Roasted Stuffed Onions image

Steps:

  • Make onion shells:
  • Cut a 1/2-inch-thick slice from tops of onions, discarding tops, and trim just enough from bottoms for onions to stand upright. Scoop out all but outer 2 or 3 layers from each using a small ice cream scoop or spoon (don't worry if you make a hole in the bottom), reserving scooped-out onion and onion shells separately.
  • Make stuffing:
  • Coarsely chop enough scooped-out onion to measure 3 cups.
  • Cook bacon in 2 batches in a 12-inch heavy skillet over moderate heat, stirring, until crisp, about 10 minutes, then transfer with a slotted spoon to paper towels to drain, reserving about 1/3 cup fat in skillet.
  • Add chopped onion, celery, salt, and pepper to skillet and sauté over moderately high heat, stirring, until vegetables are softened, about 5 minutes. Add garlic and sauté, stirring, 1 minute. Transfer mixture to a large bowl and stir in spinach, bread, cashews, butter, 1 cup stock, and bacon, then cool completely.
  • Roast onions:
  • Preheat oven to 425°F.
  • Arrange onion shells, open sides up, in a 13- by 9- by 2-inch baking pan, then add 1/2cup water and cover pan tightly with foil. Roast onions in middle of oven until tender but not falling apart, 25 to 30 minutes.
  • Stuff and bake onions:
  • Reduce oven temperature to 350°F.
  • Transfer shells to a work surface and pour off water in pan. Fill shells with stuffing, mounding it, and return to pan. Reserve 5 to 7 cups stuffing for turkey cavity, then put remaining stuffing in a buttered shallow 3 1/2-quart baking dish and drizzle with remaining 1/4 cup stock. Bake stuffed onions and stuffing in dish in middle of oven, uncovered, until heated through, about 25 minutes.

10 medium red and yellow onions (4 lb)
1 lb sliced bacon, cut crosswise into 1-inch-wide pieces
3 celery ribs, cut crosswise into 1/2-inch-thick slices
1 teaspoon salt
1 teaspoon black pepper
3 garlic cloves, minced
15 oz baby spinach, trimmed and coarsely chopped (14 cups)
1 (9-inch) round loaf country-style bread (1 1/4 lb), cut into 1/2-inch cubes (10 cups), lightly toasted
2 cups salted roasted cashews (10 oz), coarsely chopped
1 stick (1/2 cup) unsalted butter, melted
1 1/4 cups turkey giblet stock

More about "baked stuffed onions recipes"

BAKED STUFFED ONIONS RECIPE | SAINSBURY`S …
Web Finely chop the cooked onion flesh that you have scooped out and combine it with the sausage mix, breadcrumbs and parsley and season to taste. Spoon the mixture into the …
From sainsburysmagazine.co.uk
baked-stuffed-onions-recipe-sainsburys image


STUFFED VIDALIA ONIONS
Web Jun 18, 2015 Roughly chop the inner layers of the onion into 1/2 inch pieces. Melt the butter in a large pan over medium heat. Add the chopped onion and sauté for 3 …
From mygourmetconnection.com
stuffed-vidalia-onions image


LEBANESE ROASTED STUFFED ONIONS • STEAMY …
Web Apr 19, 2013 When pan is hot, place the onions seam-side down. Let cook for 2 minutes until the bottoms have browned slightly. Add vinegar to the pan and sprinkle the tops of …
From steamykitchen.com
lebanese-roasted-stuffed-onions-steamy image


BAKED SAUSAGE STUFFED ONIONS | READY SET EAT
Web Directions Step one Preheat oven to 375°F. Cut 1/4-inch slice from top of each onion; trim small amount from bottom end so onion stands upright. Place half of onions in 8x8 …
From readyseteat.com
baked-sausage-stuffed-onions-ready-set-eat image


PROVENçAL STYLE STUFFED ONIONS • THE VIEW …
Web Nov 13, 2013 Set your onions in the baking dish and cover loosely with foil. Bake for 25-30 minutes. Meanwhile, measure out 1/2 cup of the reserved onion flesh and …
From theviewfromgreatisland.com
provenal-style-stuffed-onions-the-view image


HEALTHY ONION RECIPES - EATINGWELL
Web Recipes like Caramelized Onion & Goat Cheese Toast and Caramelized Onion & Apple Stuffing are healthy, flavorful and a great way to use this affordable vegetable. Colorful …
From eatingwell.com


50+ BEST CASSEROLE RECIPES ( BREAKFAST & DINNER CASSEROLES!)
Web Apr 3, 2023 Cheesy Chicken Fajita Casserole. Cheesy Chicken Fajita Casserole – moist shredded chicken paired with onions and colorful bell peppers cooked down in luscious …
From savoryexperiments.com


BEST ONE-POT FRENCH ONION PASTA RECIPE - HOW TO MAKE FRENCH
Web 14 hours ago 3 tbsp.. unsalted butter. 3. large yellow onions (about 2 lb. total), halved lengthwise, thinly sliced. 4. cloves garlic, finely chopped. 2 tsp.. fresh thyme leaves, plus …
From delish.com


BAKED STUFFED ONIONS - HEART HEALTHY GREEK
Web Apr 27, 2020 Instructions. Peel the onions and cut off the top of each onion. Score the onion lengthwise, to help the onion layers cook evenly. Bring a large pot of water to a …
From hearthealthygreek.com


BAKED STUFFED ONIONS - FARM FLAVOR RECIPE
Web Cut 2 tablespoons of butter into 8 small pieces, and place one piece inside each onion shell. Cover with foil, and bake for 25 to 30 minutes. Let cool 20 minutes. Pour liquid from …
From farmflavor.com


CLAMS CASINO STUFFED PASTA SHELLS - ALLRECIPES
Web 19 hours ago Cook pasta shell in the boiling water, stirring occasionally, until about 75% tender, about 9 minutes (full cooking time would be 12 minutes). Drain and cover with …
From allrecipes.com


BAKED STUFFED ONIONS - NEW ENGLAND
Web Nov 8, 2017 Instructions. Heat oven to 400 degrees. Bring a large pot of salted water to boil. Add onions and boil until tender, but not falling apart, 25 to 30 minutes. While …
From newengland.com


BAKED STUFFED ONIONS WITH RICE - GIVE RECIPE
Web Aug 28, 2021 Cook the onions in boiling water for about 10 minutes or until they become tender. Drain them from the water and allow them to cool enough. Then separate the …
From giverecipe.com


STUFFED ONIONS WITH SAUSAGE STUFFING - THE ENDLESS MEAL®
Web Nov 14, 2022 Place the onions in a deep baking dish and divide the stuffing between each one. Add a bit of water to the dish, cover it with aluminum foil, then pop it into the oven. …
From theendlessmeal.com


VEGETARIAN STUFFED ZUCCHINI - DIABETES STRONG
Web May 21, 2012 Step 1: Preheat the oven to 375°F. Step 2: With a spoon, scoop out the flesh of each zucchini half. Dice the zucchini flesh and set aside. Step 3: Place the …
From diabetesstrong.com


BAKED STUFFED ONIONS RECIPE - FOOD.COM
Web directions. Peel onions, leaving the root intact. Boil in a large pan of salted water for 15 to 20 minutes, until tender. Drain and run under cold water. Drain upside down on kitchen …
From food.com


FETA-STUFFED LAMB MEATBALLS RECIPE | KITCHN
Web Apr 4, 2023 Instructions. Arrange a rack in the middle of the oven and heat the oven to 425°F. Line a rimmed baking sheet with parchment paper. Cut 2 1/2 ounces feta cheese …
From thekitchn.com


TENNESSEE ONIONS RECIPE
Web Mar 30, 2023 Place onions in a large bowl. Sprinkle with thyme, parsley, garlic salt, oregano, mustard, and cayenne pepper; toss gently to coat. Caitlin Bensel; Food Stylist: …
From southernliving.com


BEST TWICE BAKED SWEET POTATOES: TASTY SAVORY SWEET POTATOES
Web Sweet Potatoes - 4 large sweet potatoes. Try to choose ones that are similar in size. Olive Oil - ½ tablespoon of extra virgin olive oil.; Bacon - 8 ounces of uncooked bacon, diced.; …
From bakeitwithlove.com


RECIPE: BAKED STUFFED ONIONS - BERSAMAWISATA
Web In a mixing bowl combine the chopped onion, spinach, lemon zest, eggs, cayenne, breadcrumbs, chopped thyme, and feta cheese. Season with salt and pepper. Divide the …
From bersamawisata.com


    #weeknight     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #side-dishes     #eggs-dairy     #vegetables     #oven     #dinner-party     #cheese     #dietary     #low-sodium     #low-calorie     #inexpensive     #low-in-something     #onions     #equipment     #presentation     #served-hot     #4-hours-or-less

Related Search