Ingredientes para Deviled Egg Breakfast Bake
- Hard Boiled Eggs
- 1/2 cup sour cream
- Yellow Mustard
- 1/2 teaspoon salt
- 2 tablespoons butter
- Onion
- Condensed Cream Of Mushroom Soup
- Cheddar Cheese
- a dash of paprika
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Cómo preparar Deviled Egg Breakfast Bake
- Preheat oven to 350°F (175°C).
- Slice 12 large eggs in half lengthwise. Carefully remove yolks and place in a medium bowl.
- Mash yolks with a fork.
- Add 1/2 cup sour cream, 1 tablespoon Dijon mustard, and 1/2 teaspoon salt to the mashed yolks. Mix until creamy.
- Spoon the yolk mixture back into the egg white halves and set aside.
- In a small saucepan, melt 2 tablespoons butter over medium heat. Add 1/2 cup chopped onion and sauté until softened, about 5 minutes.
- Stir in 1 (10.75 ounce) can condensed cream of mushroom soup and 1/4 cup sour cream. Mix well.
- Pour half of the mushroom sauce into an ungreased 9x13 inch baking dish.
- Arrange the stuffed egg halves over the sauce.
- Spoon the remaining mushroom sauce over the eggs.
- Sprinkle with 1/2 cup shredded cheddar cheese and a dash of paprika.
- Cover the baking dish with foil and refrigerate overnight.
- The next morning, remove the dish from the refrigerator at least 30 minutes before baking.
- Bake, uncovered, for 30-35 minutes, or until heated through and bubbly.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
8g
Fat
48g
Carbs
2g
