Baked Stuffed Eggs Recipes
BAKED STUFFED EGGS
Meet the Cook: Lucky for me, the man I married was patient. As a young bride, I could hardly boil water! (Now, 42 years later, he and I have three grown daughters and six grandchildren.) This make-ahead egg dish is wonderful for potlucks. -Lorraine Bylsma, Eustis, Florida
Provided by Taste of Home
Time 40m
Yield 6-8 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 235 calories, Fat 18g fat (10g saturated fat), Cholesterol 252mg cholesterol, Sodium 580mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 10g protein.
QUICK AND EASY BAKED STUFFED EGGS WITH CHEESE SAUCE
Make and share this Quick and Easy Baked Stuffed Eggs With Cheese Sauce recipe from Food.com.
Provided by weekend cooker
Categories Breakfast
Time 40m
Yield 6 , 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 249.9, Fat 18.5, SaturatedFat 9.7, Cholesterol 221.3, Sodium 293.6, Carbohydrate 11.6, Fiber 0.6, Sugar 1.2, Protein 9.2
BAKED STUFFED EGGS
This recipe sounds a little "different," but it was a huge hit this year at Easter. It originally called for 6 eggs; however, I've been able to squeeze in 8 and have plenty of sauce.
Provided by gypsysoul
Categories Brunch
Time 7h
Yield 16 egg halves, 8 serving(s)
Number Of Ingredients 10
Steps:
- Cut eggs lengthwise, remove yolks, set whites aside.
- On a plate, mash yolks and add sour cream, mustard, and salt. Mix well.
- Fill the egg whites with the yolk mixture.
- In a small pan, saute onion in butter until tender. Add soup and sour cream; mix well.
- Pour half of the sauce mixture into an 11x7 pan. Place stuffed eggs in sauce and spoon remaining sauce on top of eggs. Sprinkle with cheese and paprika.
- Cover and refrigerate overnight.
- Remove from fridge 30 minutes before baking. Bake, uncovered, at 350 degrees for 25 - 30 minutes or until heated through. Serve immediately.
Nutrition Facts : Calories 213.8, Fat 18.1, SaturatedFat 8.9, Cholesterol 172.2, Sodium 569.8, Carbohydrate 5.1, Fiber 0.3, Sugar 2.6, Protein 8
BAKED STUFFED EGGS
Once A year I cater a mother's day brunch at a methodist preschool. This dish is always on the request list
Provided by GingerlyJ
Categories Breakfast
Time 50m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 10
Steps:
- slice eggs in half lengthwise.
- remove yolks and set whites aside.
- in a bowl mash yolks with a fork.
- add 3 1/2 tablespoons sour cream, mustard and salt.
- evenly fill the yolks.
- in a saucepan saute onions in butter.
- add soup and sour cream and mix well.
- pour half into ungreased casserole.
- arrange eggs over sauce.
- spoon remaining sauce over top.
- sprinkle with cheese and paprika.
- bake uncovered at 350 for 30 minutes.
Nutrition Facts : Calories 283.4, Fat 23.9, SaturatedFat 12, Cholesterol 236.5, Sodium 667.4, Carbohydrate 7, Fiber 0.7, Sugar 3.5, Protein 10.6
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