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

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    1 Total Reviews

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    • on November 23, 2009

      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.

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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
    Total Fat 20.1 g
    Saturated Fat 9.7 g
    Cholesterol 245.4 mg
    Sodium 738.7 mg
    Total Carbohydrate 6.0 g
    Dietary Fiber 0.2 g
    Sugars 2.0 g
    Protein 12.2 g


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