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    You are in: Home / Recipes / Deviled Egg Breakfast Bake Recipe
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    Deviled Egg Breakfast Bake

    Deviled Egg Breakfast Bake. Photo by mailbelle

    1/2 Photos of Deviled Egg Breakfast Bake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    35 mins

    30 mins

    Crazycook in PA's Note:

    This egg casserole is great for overnight guests. It's like deviled eggs with a rich, creamy mushroom sauce over the top. It can be made the night before and the next morning just pop it in the oven. Serve with some nice fresh fruit.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Slice eggs in half lengthwise.
    2. 2
      Remove yolks and put in a bowl and mash with a fork.
    3. 3
      Set egg whites aside.
    4. 4
      To the egg yolks, add sour cream, mustard and salt and mix till creamy.
    5. 5
      Fill the egg whites with this mixture and set aside.
    6. 6
      In a small saucepan, saute the onions in the butter until tender.
    7. 7
      Add the soup and sour cream and mix well.
    8. 8
      Pour half of soup into an ungreased, shallow baking dish.
    9. 9
      Arrange stuffed eggs over the sauce.
    10. 10
      Spoon remaining sauce on top and sprinkle with the cheese and paprika.
    11. 11
      Cover and refrigerate overnight.
    12. 12
      The next morning take dish out of refrigerator for at least 30 minutes before baking.
    13. 13
      Bake in a preheated 350 degree oven for approximately 30 minutes or until heated through.

    Browse Our Top Breakfast Recipes

    Ratings & Reviews:

    • on November 23, 2009

      45

      This was very good. I wasn't too sure how stuffing the eggs with a sour cream based mixture instead of a mayonnaise mixture would taste, but the rest of the dish is so rich that I think mayonnaise would have made it too rich. The instructions/ingredients need some clarification though. 4 tablespoons sour cream is the only sour cream in the list of ingredients. Step #4 states to add the sour cream, mustard and salt to the egg yolks for filling the egg whites, which I did. Then step #7 states to add the soup and sour cream to the sauteed onions, but there is no more sour cream listed in the ingredients, so I just added the soup. It still tasted great! Made for My 3 Chefs for my "Get Over Your Canned Soup Phobia!" theme.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Deviled Egg Breakfast Bake

    Serving Size: 1 (147 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 254.1
     
    Calories from Fat 180
    71%
    Total Fat 20.1 g
    30%
    Saturated Fat 9.7 g
    48%
    Cholesterol 245.4 mg
    81%
    Sodium 738.7 mg
    30%
    Total Carbohydrate 6.0 g
    2%
    Dietary Fiber 0.2 g
    1%
    Sugars 2.0 g
    8%
    Protein 12.2 g
    24%

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