Deviled Egg Breakfast Bake

READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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