Quick And Easy Baked Stuffed Eggs With Cheese Sauce Food

BAKED STUFFED EGGS

Steps:

• Slice eggs in half lengthwise; remove yolks and set whites aside. In a bowl, mash yolks with a fork. Add sour cream, mustard and salt; mix well. Stuff or pipe into egg whites; set aside. , In a saucepan, saute onion in butter until tender. Add soup and sour cream; mix well. Pour half into an ungreased 11x7-in. baking pan. , Arrange stuffed eggs over the sauce. Spoon remaining sauce on top. Sprinkle with cheese and paprika. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Serve immediately.

CHEESY BAKED EGGS FOR ONE

Steps:

• Heat the oven to 400 degrees F (200 degrees C).
• Coat the inside of an 10-ounce oven safe ramekin with the butter.
• Whisk together the eggs and cream in a small bowl.
• Stir in the cheeses, salt, and pepper.
• Pour into the ramekin and bake for 15-18 minutes or until eggs are set.
• Let cool 5 minutes and enjoy.

STUFFED EGGS

Steps:

• Place eggs in a large pot and cover with cool water. Bring to a boil and cook, stirring occasionally, for 10 minutes. Transfer eggs to a bowl of cold water using tongs. Peel.
• Cut eggs in half. Slice a small piece off bottoms so halves don't tip over. Place yolks in a mixing bowl. Add mayonnaise, mustard, Parmesan cheese, salt, and pepper. Mix until creamy, 1 or 2 minutes.
• Spoon yolk mixture into egg white halves. Garnish with a dot of ketchup on top. Refrigerate about 20 minutes before serving.

EASY STUFFING-EGG BAKE

Steps:

• Heat oven to 350ºF.
• Heat oil in medium skillet on medium-high heat. Add mushrooms; cook 4 min. or until tender, stirring occasionally. Beat eggs, milk and mayo in large bowl with whisk until blended. Stir in stuffing mix.
• Spoon into 9-inch square baking dish sprayed with cooking spray; top with mushrooms, tomatoes and onions.
• Bake 35 min. Sprinkle with cheese; bake 15 min. or until center is set and cheese is melted. Let stand 10 min. before serving.

QUICK AND EASY BAKED STUFFED EGGS WITH CHEESE SAUCE

Steps:

• Split eggs lengthwise. Remove yolks and mash.
• Saute mushrooms in butter. Add mushrooms and seasonings (sauces)to yolks and mix well.
• Stuff into egg white shells and arrange in buttered, shallow casserole dish.
• TO MAKE CHEESE SAUCE.
• In a large saucepan, combine butter and flour and cook on medium heat just until butter and flour are well mixed.
• Add milk slowly and cook, stirring constantly, until mixture is smooth and thick.
• Remove from heat, fold in cheese and stir until cheese melts.
• Pour cheese sauce over eggs and sprinkle with breadcrumbs.
• Bake uncovered at 350 degrees for 20 minutes.

BASIC CHEESE SAUCE

Steps:

• Melt butter in saucepan, add flour and seasonings and stir until blended.
• Gradually add milk and cook stirring constantly until thickened.
• Stir in cheese and heat until cheese melts and sauce is smooth.

EGGS BAKED IN CHEESE SAUCE

Steps:

• Melt butter in sauce pan over medium heat sprinkle in flour a little at a time stirring constantly as you go.
• Once all flour has been added you will have a pasty ball in your pan - do not be alarmed begin to add in the milk small amounts at a time stirring as you go, this can take a while, be patient you don't want to make glue.
• All your milk is in and your sauce will now seem a bit thin, do not be alarmed. Begin to slowly add your cheese, letting it melt inches then season to taste (this means you should taste it at this point.)
• Pour about 1/3 of the cheese sauce into the bottom of a baking dish, crack your eggs one by one into the cheese sauce, cover the eggs with the remaining cheese sauce.
• Bake in 350°F oven for 30-45 minutes.
• Serve each egg over an English muffin, sausage ham and/or bacon are great along side.

BRUNCH EGGS WITH HERBED CHEESE SAUCE

Steps:

• In a small saucepan, melt the butter and stir in flour; remove from heat.
• Gradually stir in milk, return to heat and heat to boiling, stirring constantly.
• Boil and stir 1 minute; stir in Cheddar cheese, basil.
• Adjust salt and cayenne pepper to personal taste, remove from heat and keep warm.
• In a nonstick 10-inch skillet over medium heat, brown Canadian bacon on both sides, remove and keep warm.
• Beat the yogurt with with egg substitute and pour into skillet that was used for bacon.
• As the egg mixture begins to set at bottom and side, gently lift the cooked portions with spatula so that uncooked portion can flow to bottom.
• Avoid constant stirring.
• Cook 3 to 5 minutes or until thickened throughout but still moist.
• Place 1 slice bacon on each muffin half.
• Divide eggs among the muffin halves, top with about 2 tablespoons sauce, and grate Parmesan cheese on top.
• Add a few grinds of fresh pepper to each serving and sprinkle with freshly snipped chives.
• Serve with fresh fruit for a delightful brunch for 4.