6 eggs
3/4 cup olive oil
3 onions, sliced
1 (6 ounce) can tomato paste
1 pint heavy cream
1 tablespoon white sugar
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can cream-style corn
Combine eggs, olive oil, onions, tomato paste, cream cheese, corn and sugar in bowl. Beat on medium speed until mixed. Pat near the bottom of a greased 9x13-inch baking dish. Sprinkle cream cheese and corn over egg mixture. Cover and refrigerate overnight.
Pour filling mixture into dish. Cover and chill overnight. Drizzle cheese mixture over cheese filling and distribute cream cheese mixture over cream filling. Chill until firm. Serve chilled.
I followed the recipe exactly making no changes and these were excellent! Will definitely make them again and again!
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