DEVILED EGG BREAKFAST BAKE
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.
Provided by Crazycook in PA
Categories Breakfast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 254.1, Fat 20.1, SaturatedFat 9.8, Cholesterol 245.5, Sodium 738.7, Carbohydrate 6, Fiber 0.3, Sugar 2, Protein 12.3
THE BEST BREAKFAST EGG BAKE
Ingredients like frozen hash browns, canned crescent rolls and bulk breakfast sausage make this easy egg bake a classic morning meal. Layering rich sour cream, heavy cream and two types of cheese with bright bell pepper and scallion makes this The Best Breakfast Egg Bake. Slow-baking it keeps it soft and creamy with a browned crescent bottom. It's the perfect dish for a holiday or a plain old Sunday morning.
Provided by Food Network Kitchen
Categories main-dish
Time 2h35m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
- Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up and stirring with a wooden spoon, until the sausage is no longer pink and is crispy and brown in spots, about 5 minutes. Remove from the heat.
- Whisk the sour cream, heavy cream, ground mustard, garlic salt, kosher salt, black pepper and eggs together in a large bowl. Add the sausage, hash browns, both cheeses, bell pepper and scallions (reserving 2 tablespoons of scallions for serving) to the egg mixture. Fold to combine.
- Unroll the crescent dough and press it into the bottom of the prepared baking dish. Dock or pierce the dough with a fork, making sure the entire sheet of dough is evenly docked with holes. Pour the egg mixture over the dough and spread it evenly into the dish. Cover with aluminum foil and bake for 40 minutes. Remove the foil. The egg should be somewhat set, but still wet and light in color. Return to the oven and bake uncovered until the egg is completely set and it is browned on the top and sides, 20 to 25 minutes.
- Let the bake rest for at least 10 minutes. Sprinkle with the reserved scallions and serve warm or room temperature.
FULLY LOADED DEVILED EGGS
My children and husband go nuts over these. I made them for a potluck at work and have been asked for them ever since. (If you can keep people out of them, you're doing better than I ever could.) The time that I spend prepping this depends on how fast you shell your eggs. I have two girls so we knock this out in about 30 minutes (minus cooking time).
Provided by mommyof3
Categories Appetizers and Snacks 100+ Deviled Egg Recipes Bacon Deviled Egg Recipes
Time 2h25m
Yield 24
Number Of Ingredients 13
Steps:
- Place eggs into a large pot and cover with lightly salted water. Bring to a boil and reduce heat to medium; boil eggs for 10 to 12 minutes. Drain the boiling water and fill pot with cold water. After 2 to 3 minutes, pour off water and replace with more cold water. Repeat until eggs are fully chilled, 10 to 15 minutes. Peel eggs.
- Heat vegetable oil in a small skillet over medium heat and cook and stir onion until translucent, about 5 minutes. Remove from heat and let cool.
- Slice eggs in half lengthwise and scoop yolks into a bowl; transfer egg white halves to a plate. Mash egg yolks with a fork; stir in sour cream, mayonnaise, ranch dressing, Dijon mustard, garlic powder, onion powder, and lemon pepper seasoning until yolk mixture is smooth. Stir in sauteed onions, bacon bits and Cheddar cheese.
- Generously fill egg halves with filling and sprinkle each deviled egg with paprika. Refrigerate until chilled before serving.
Nutrition Facts : Calories 75.7 calories, Carbohydrate 0.8 g, Cholesterol 99.8 mg, Fat 6 g, Fiber 0.1 g, Protein 4.6 g, SaturatedFat 2.3 g, Sodium 97.6 mg, Sugar 0.4 g
BREAKFAST BAKE
This light and fluffy egg casserole, sprinkled with tasty bacon, retains its fresh flavor after freezing. While it's great as a breakfast bake, it's an easy-to-reheat meal for lunch or dinner, too. The recipe makes two casseroles, so you can serve one right away and freeze the second one for later. -Kim Weave, Olathe, Kansas
Provided by Taste of Home
Time 1h
Yield 2 casseroles (6 servings each).
Number Of Ingredients 12
Steps:
- Sprinkle the croutons, cheese, onion, peppers and mushrooms into two greased 8-in. square baking dishes. In a large bowl, whisk the eggs, milk, salt, mustard and pepper. Slowly pour over vegetables. Sprinkle with bacon. , Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350° until a knife inserted in the center comes out clean, 45-50 minutes., To use frozen casserole: Completely thaw in the refrigerator for 24-36 hours. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 50-60 minutes.
Nutrition Facts : Calories 271 calories, Fat 16g fat (8g saturated fat), Cholesterol 177mg cholesterol, Sodium 691mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 1g fiber), Protein 14g protein.
BREAKFAST EGG BAKE
Lowfat breakfast dish. May be baked ahead, refrigerated, and reheated at breakfast. It will take about 40 minutes to reheat. I use reduced-fat cheese. NONFAT doesn't melt enough!
Provided by Outta Here
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Spray a 9- by 12-inch casserole dish with non-stick spray.
- Saute the mushrooms and onions in margarine; set aside.
- Mix the soup with water; set aside.
- Pour half of egg substitute in bottom of dish. Layer onion and mushrooms, soup and Canadian bacon. Pour remaining egg substitute over all. Top with cheese.
- Bake until cheese is melted and the dish is hot and set all of the way through; about 30 minutes.
Nutrition Facts : Calories 164.1, Fat 4.8, SaturatedFat 1.7, Cholesterol 13.4, Sodium 647.9, Carbohydrate 8.1, Fiber 1.2, Sugar 5.1, Protein 23.1
DEVILED EGG-SHRIMP SUNDAY MORNING CASSEROLE
Recently my canasta group experienced this DELICIOUS dish at a holiday potluck/white elephant gathering. IT WAS WONDERFUL. After trying to find the recipe on "zaar" without any success, low and behold she sent it to me. She said it's an old recipe they used to call "Friday Night Special". Well, I've changed the name a bit but I really think many of you out there will love it; we all (24) sure did. Everyone wanted the recipe!
Provided by Judikins
Categories Breakfast
Time 1h10m
Yield 1 9x13, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Devil the eggs and lay in a lightly greased 9x13" glass pyrex dish.
- Mix butter flour and milk. Stir constantly until thickened to desired amount.
- Add lemon juice, shrimp, mushroom, sherry cheese and chives.
- Mix until well blended and pour over deviled eggs to cover.
- (Instead of shrimp, you can substitute crab, tuna, etc.).
- Bake at 350 degrees F for 30 minutes.
Nutrition Facts : Calories 208.1, Fat 12.4, SaturatedFat 5.5, Cholesterol 229.9, Sodium 228.1, Carbohydrate 10, Fiber 0.3, Sugar 5, Protein 9.7
GREEK DEVILED EGGS
Who doesn't like deviled eggs? This modification of a recipe from SimplyRecipes gives eggs a decidedly Greek flavor and a beautiful finished product. Perfect for a dinner party or brunch.
Provided by strawberrybird
Categories < 30 Mins
Time 30m
Yield 12 eggs, 6 serving(s)
Number Of Ingredients 7
Steps:
- If using regular yogurt, line a strainer with a coffee filter, place over a bowl or cup, and place yogurt in the filter. Let drain for 4 hours or overnight. Discard the water and use the remaining yogurt in the recipe.
- Place eggs in a pot and cover with cold water so that it covers the eggs by 1 inch. Heat on stove until boiling. Remove from heat and cover with lid. Set timer to 15 minutes.
- After 15 minutes, immediately drain eggs and run under cold water or immerse in a ice bath. Peel eggs.
- Slice eggs in half and scoop out yolks into a small bowl. Set the whites aside.
- Smash the yolks with the back of a fork. Add 1/2 cup yogurt and mix well. Continue to add 1 tbsp of yogurt until desired consistency is reached.
- Mix in sun-dried tomatoes, salt, and paprika.
- Heat oil in a skillet over medium-heat. When oil is hot, test with a shallot; when the shallot instantly sizzles it is ready. Cook shallots in oil until browned. Drain on paper towels and salt lightly while still hot.
- Using a small spoon, fill each egg half with the yolk mixture. Top each egg with one or two shallot slices immediately before serving.
Nutrition Facts : Calories 158.1, Fat 13.9, SaturatedFat 2.8, Cholesterol 186, Sodium 191.7, Carbohydrate 1.7, Fiber 0.3, Sugar 0.6, Protein 6.6
HEARTY BREAKFAST EGG BAKE
I always fix this casserole ahead of time when overnight guests are visiting so I have more time to spend with them. Then I simply add some toast or biscuits and fresh fruit for a complete meal that everyone loves. This dish also reheats well. -Pamela Norris, Fenton, Missouri
Provided by Taste of Home
Time 55m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain. Transfer to a greased 13x9-in. baking dish. Sprinkle with hash browns and cheese. , In a large bowl, whisk the remaining ingredients; pour over the top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 427 calories, Fat 32g fat (15g saturated fat), Cholesterol 281mg cholesterol, Sodium 887mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 21g protein.
DEVILED EGG CASSEROLE
Make and share this Deviled Egg Casserole recipe from Food.com.
Provided by Hey Jude
Categories Brunch
Time 55m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Cut eggs in half lengthwise.
- Remove yolks and mash on a flat plate with a fork.
- Set aside.
- Place egg white halves in a 13x9x2-inch glass baking dish.
- Set aside.
- Make sauce by melting butter in a medium saucepan over low heat.
- Stir in flour, salt and white pepper.
- Cook 1 minute with mixture bubbling.
- Whisk in milk gradually, bring to a boil, stirring constantly.
- Boil 1 minute, stirring.
- Add cheese; stir until melted and smooth.
- Measure out 1/2 C.
- of sauce in a small bowl and add 1 T.
- mustard and 1/2 tsp.
- Worcestershire sauce; stir to blend.
- Pour over mashed egg yolks and mix until smooth.
- Fill egg white halves with egg yolk mixture, dividing evenly.
- Add remaining 1 T.
- mustard and remaining 1/2 tsp Worcestershire sauce to remaining sauce.
- Pour sauce over top of filled eggs.
- Sprinkle tops of eggs with Parmesan cheese.
- Bake in a preheated 375°F oven for 25 minutes, or until tops are lightly browned.
- Serve hot.
Nutrition Facts : Calories 142.5, Fat 9.2, SaturatedFat 4.1, Cholesterol 223.9, Sodium 241.9, Carbohydrate 4.3, Sugar 0.7, Protein 10.1
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