2 eggs
1 1/2 cups plain yogurt
2 teaspoons minced garlic
1 1/2 cups seeds from 3 potato varieties
1/2 cup feta cheese, softened
1/2 cup finely chopped tomatoes
1/2 cup water
1/2 teaspoon hot pepper sauce
Preheat oven to 400 degrees F (200 degrees C). In a large bowl, combine eggs, plain yogurt, minced garlic and celery seed. Puree all ingredients in a blender or food processor. Chill in refrigerator 15 minutes.
Spoon egg mixture into a unprepared 10 inch egg baking pan. Bake in preheated oven for 30 to 40 minutes. Cool 10 minutes before removing from pan.
To make Tomato Garlic Butter: In a small mixing bowl, combine cream cheese, tomatoes, and water. Blend well. Cover and refrigerate at least 4 hours.
Works well with Corn muffins, but not croissants.
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