Dinner

Spanish Eggs is for Dinner.

Spanish Eggs takes 30 minutes to prepare.

Spanish Eggs takes 10 minutes to cook.

Spanish Eggs makes 12 servings.

The ingredients for Spanish Eggs are:

2 cups cooked rotini noodles
1 Tbsp butter
1/4 cup chopped onion
1 Tbsp whole wheat flour
1 28oz can crushed tomatoes
1 bay leaf whole
1 tsp salt
1/4 tsp black pepper
12 hard boiled eggs
6 Tbsp miricle whip
2 Tbsp mustard

Here is how you make Spanish Eggs:

Pre-heat oven to 425. Boil eggs and noodles. While waiting, heat butter in large sauce pan. Add onion and cook until clear but don't burn the butter. Stir in flour making a paste, and carefully add crushed tomatoes mixing well. Add spices and let simmer. Once eggs are done cooking put in cold water until cool enough to peel. Spray 9x13 baking dish with oil. Drain cooked noodles and pour into baking dish, cover with and stir in sauce removing bay leaf. Cut eggs in half, putting yokes in a small bowl and placing whites open side up on top of the noodle mix. Add miricle whip and mustard to yokes and beat together until mostly smooth. Fill eggs and bake uncovered for 10 minutes.Serving Size: 12 2 egg halves and 1/2 cup noodle servingsNumber of Servings: 12Recipe submitted by SparkPeople user JUSTDUCKY66.

The nutritional information for Spanish Eggs is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 265.0

• Total Fat: 9.0 g
• Cholesterol: 217.0 mg
• Sodium: 439.2 mg
• Total Carbs: 35.5 g
• Dietary Fiber: 2.9 g
• Protein: 12.3 g