Best 4 Deviled Egg Breakfast Bake Recipes

MUFFIN TIN DEVILED EGGS RECIPE BY TASTY

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!

DEVILED EGG BREAKFAST BAKE

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.

DEVILED EGG CASSEROLE

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.

BREAKFAST DEVILED EGG SHRIMP CASSEROLE

Steps:

• 1. Add all soups in pan til slow boil add 1/2 can milk.
• 2. Place soup in 9x13 pan.
• 3. Sprinkle cans of shrimp or cooked fried shrimp (both taste great I prefer the cooked fried has more texture and taste).
• 4. Place your deviled eggs as you like them prepared in rows of 3 across and 4 down.
• 5. Mix melted butter and ground up crackers together (add more cracker mixture to your liking).
• 6. Place in preheated oven 350* and bake for about 10 minutes til crackers turn golden. scoop and serve and enjoy!!!