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Fabulous Fontina Egg Bake

RECIPE CONTEST ENTRY: Caitlin Straubinger, Finalist in the Stella® "Taste of Authenticity" recipe contest

Ingredients

  • 1 large delicate squash, cut into 1/2 inch circles with seeds removed
  • 1 tsp olive oil
  • 6 large eggs
  • 1/2 cup Stella® Fontina cheese
  • 1 tablespoon chopped rosemary
  • 1 tablespoon chopped thyme
  • Salt & pepper to taste
 

Directions

Preheat oven to 400 degrees. Place squash rounds in a baking dish in an even layer and drizzle with olive oil, salt and pepper. Bake squash for 30 minutes (flipping circles after 15 minutes for even browning) Remove from oven Crack 1 egg into each squash circle. Sprinkle liberally with Fontina. Top with rosemary and thyme. Bake squash eggs for 12 minutes, or until eggs are set and cheese is melted. Enjoy for a savory breakfast or a quick and easy dinner!