Best Baked Stuffed Eggs Recipes

BAKED STUFFED EGGS

Baked Stuffed Eggs image

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

Categories Breakfast Brunch

Time 40m

Yield 6-8 servings.

Number Of Ingredients 12

Ingredients

STUFFED EGGS:
8 hard-boiled large eggs
3 to 4 tablespoons sour cream
2 teaspoons prepared mustard
1/2 teaspoon salt
SAUCE:
1/2 cup chopped onion
2 tablespoons butter
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream
1/2 cup shredded cheddar cheese
1/2 teaspoon paprika

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

Quick and Easy Baked Stuffed Eggs With Cheese Sauce image

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

Ingredients

6 hard-boiled eggs
1/2 cup fresh very finely chopped mushroom cap
3 tablespoons butter
1 tablespoon white wine worcestershire sauce
1/8 teaspoon salt
2 -3 dashes Tabasco sauce
cheese sauce
3 tablespoons butter
3 tablespoons flour
3/4 cup milk
3/4 cup shredded cheddar cheese
1/2 cup seasoned breadcrumbs

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

STUFFED/BAKED BELL PEPPERS WITH CHICKPEA MASH, EGGS AND HARISSA RECIPE

Stuffed/Baked Bell Peppers with Chickpea Mash, Eggs and Harissa Recipe image

Provided by dtrumble

Number Of Ingredients 14

Ingredients

6 item(s) uncooked bell pepper(s), assorted colors
2 spray(s) cooking spray
1 medium uncooked onion(s), diced
3 ⁄4 tsp table salt, or to taste (divided)
1 ⁄2 tsp black pepper, or to taste (divided)
1 ⁄2 tsp ground turmeric
1 ⁄2 tsp garlic powder
1 ⁄4 tsp ground cumin
1 ⁄4 tsp ground cinnamon
3 cup(s) fresh baby spinach, chopped
3 ⁄4 cup(s) canned drained chickpeas, rinsed, drained, mashed slightly with a fork
6 large egg(s)
6 tsp chives, or cilantro, minced
6 Tbsp harissa paste, mild or hot

Steps:

1. Preheat oven to 425°F. Line a baking sheet with aluminum foil (or coat pan with cooking spray). 2. Slice a lengthwise piece off each pepper so stem and bottom remain intact; reserve cut pieces of pepper. Carefully scoop out membrane and seeds from peppers (use a melon baller if you have one) and set on prepared pan, cut-side up. Loosely cover peppers with aluminum foil; bake 15 minutes. 3. Meanwhile, dice reserved pepper pieces. Coat a large nonstick skillet with cooking spray; warm over medium-low heat. Add diced pepper, onion, 1/2 tsp salt and 1/4 tsp black pepper to skillet; saute until tender, 5-10 minutes. Add turmeric, garlic powder, cumin and cinnamon; toss to combine and heat for 30 seconds. Add spinach and chickpeas; toss to combine and remove from heat. 4. Remove peppers from oven. Reduce heat to 375°F. Divide chickpea mixture evenly among peppers; crack an egg onto each pepper, and sprinkle with salt and black pepper. Bake, uncovered, until egg whites set completely, about 20 minutes. Serve sprinkled with chives (or cilantro); spoon harissa over top. 5. Serving size: 1 stuffed pepper

BAKED STUFFED EGGS

Baked Stuffed Eggs image

Make and share this Baked Stuffed Eggs recipe from Food.com.

Provided by NovaLee

Categories Breakfast

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

8 hardboiled egg
3 -4 tablespoons sour cream
2 teaspoons dry mustard
1/2 teaspoon salt
1/2 cup chopped onion
2 tablespoons butter
1 can cream of mushroom soup
1 cup sour cream
1/2 cup shredded cheddar cheese
1/2 teaspoon paprika

Steps:

Slice eggs in half lengthwise, remove yolks, set whites aside.
In a bowl mash yolks with a fork,add sour cream,mustard and salt, mix well fill egg whites.
set aside.
In a saucepan saute onion in butter until tender.
Add soup and sour cream mix well.
Pour half into a baking pan,arrange stuffed eggs on top spoon rest of sauce on top.
Sprinkle with cheese and paprika.
Cover and chill overnight.
Remove 30 minutes before baking.
Bake uncovered at 350 for 25-30 minutes.