Deviled Egg Breakfast Bake Recipes

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.

Steps:

• Crack twelve eggs, and separate the yolks and egg whites into separate bowls.
• Preheat oven to 300°F (150°C).
• Spray a mini muffin tin with nonstick spray. Pour each yolk and egg white into its own mini muffin tin hole.
• Place the tin into a baking dish with a tinfoil ring, wire wrack, or a towel to keep the muffin tin from touching the bottom of the baking dish directly (so the eggs steam gently in the oven and don't turn brown).
• Cover the eggs and the baking dish tightly with aluminum foil. Make sure the foil tents up so it doesn't touch any of the eggs.
• Lift one edge of the foil and pour in boiling water ⅓ way up the muffin tin and re-cover with foil.
• Place the eggs in the oven for 13 minutes. Check to make sure the egg whites and yolks are both fully cooked.
• Remove foil and muffin tin from baking dish and let cool.
• With a thin knife, remove the egg yolks and egg whites from the tin. Set the egg whites aside.
• In a bowl, combine the cooked egg yolks, Greek yogurt, relish, mustard, hot sauce, salt, and pepper. Mix with a fork until well combined.
• Place the mixture in a piping bag with a desirable tip and pipe the yolk mixture onto the cooked egg whites. Sprinkle with paprika and chopped parsley.
• Enjoy!

Steps:

• Place the eggs in a single layer in a wide saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely, then carefully peel them.
• Dip a clean kitchen towel in a small bowl of warm water. Wipe the blade of your knife with the towel to warm it up and to wet the blade. Slice the eggs in half lengthwise, one at a time, wiping the blade clean between each egg. (The warm, wet blade will give you clean cuts.) Remove the yolks to a medium bowl. Mash the yolks with a whisk. Add the mayonnaise, mustard, hot sauce if using and salt and pepper to taste. Whisk until very smooth. Transfer to a large resealable plastic bag or disposable pastry bag and snip off one corner with scissors.
• Place the egg whites on a platter. Pipe the filling evenly into the egg whites. Top with chives and a sprinkle of paprika. Refrigerate for 20 to 25 minutes prior to serving.

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.