Best Deviled Egg Breakfast Bake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

DEVILED EGG-SHRIMP SUNDAY MORNING CASSEROLE



Deviled Egg-Shrimp Sunday Morning Casserole image

Recently my canasta group experienced this DELICIOUS dish at a holiday potluck/white elephant gathering. IT WAS WONDERFUL. After trying to find the recipe on "zaar" without any success, low and behold she sent it to me. She said it's an old recipe they used to call "Friday Night Special". Well, I've changed the name a bit but I really think many of you out there will love it; we all (24) sure did. Everyone wanted the recipe!

Provided by Judikins

Categories     Breakfast

Time 1h10m

Yield 1 9x13, 6-8 serving(s)

Number Of Ingredients 15

6 hard-cooked eggs
1/8 teaspoon dry mustard
1 tablespoon mayonnaise
1/8 teaspoon salt
1 dash pepper
1 tablespoon capers, to the yolk mixture
2 tablespoons butter
1/4 cup flour
1 3/4 cups whole milk
2 tablespoons lemon juice
2 tablespoons sherry wine
1 cup cook shrimp
1 cup cooked mushroom
1/2 cup grated American cheese or 1/2 cup swiss cheese
1 tablespoon chopped fresh chives

Steps:

  • Devil the eggs and lay in a lightly greased 9x13" glass pyrex dish.
  • Mix butter flour and milk. Stir constantly until thickened to desired amount.
  • Add lemon juice, shrimp, mushroom, sherry cheese and chives.
  • Mix until well blended and pour over deviled eggs to cover.
  • (Instead of shrimp, you can substitute crab, tuna, etc.).
  • Bake at 350 degrees F for 30 minutes.

Nutrition Facts : Calories 208.1, Fat 12.4, SaturatedFat 5.5, Cholesterol 229.9, Sodium 228.1, Carbohydrate 10, Fiber 0.3, Sugar 5, Protein 9.7

DEVILED HAM & EGG CASSEROLE



Deviled Ham & Egg Casserole image

Make and share this Deviled Ham & Egg Casserole recipe from Food.com.

Provided by 4-H Mom

Categories     Breakfast

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 9

4 slices bread
2 cups chopped cooked ham
2 hard-boiled eggs, chopped
1 teaspoon prepared mustard
1 teaspoon prepared horseradish
4 eggs, beaten
1 3/4 cups milk
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Trim crusts from bread, cut bread in half diagonally. Toast crusts until lightly browned. Place crusts in a greased casserole dish.
  • Combine ham, hard cooked eggs, horseradish and mustard, spoon mixture over crusts.
  • Arrange toasted bread slices over ham mixture.
  • Mix together beaten eggs, milk, salt and peper, pour over toasted bread slices.
  • Refrigerate at least 1 hour to allow the bread to absorb the liquid.
  • Bake 325 degrees for 1 hour or until set.

EGGS DIVAN (DEVILED EGG CASSEROLE)



Eggs Divan (Deviled Egg Casserole) image

This was my grandmother's recipe (Alice Carbo), or at least I found it among her collection of postcards and things, and it had her name on it. It looks interesting, but I haven't tried it. Kind of like a cross between a deviled egg casserole and eggs benedict. Let me know what you think!

Provided by Demandy

Categories     Breakfast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

4 hard-boiled eggs
1 (2 1/4 ounce) can deviled ham
1/2 teaspoon Worcestershire sauce
1/2 teaspoon grated onion
1/2 teaspoon salt
1/2 teaspoon dry mustard
1 dash pepper
2 tablespoons milk
1 (10 ounce) package chopped broccoli, cooked and well-drained
1 1/2 tablespoons butter
1 1/2 tablespoons flour
1 dash dry mustard
1 dash salt
1 dash pepper
3/4 cup milk
1/2 cup grated sharp cheddar cheese

Steps:

  • Grease pan.
  • Arrange broccoli in pan.
  • Cut eggs in half. Mix egg yolks, worcestershire sauce, dry mustard, onion, salt, pepper, deviled ham, and milk together.
  • Fill egg white halves with mixture.
  • Place deviled egg halves on top of broccoli.
  • For sauce, melt butter, blend in flour until smooth; add mustard, salt, pepper, milk and cheese. Heat until smooth and cheese has melted.
  • Pour sauce over broccoli and eggs.
  • Bake 30-40 mins, or until bubbly in 350 degrees oven.

Nutrition Facts : Calories 292.6, Fat 20.9, SaturatedFat 10.2, Cholesterol 231.3, Sodium 789.4, Carbohydrate 10.9, Fiber 2, Sugar 2, Protein 16.1

DEVILED EGG CASSEROLE



Deviled Egg Casserole image

Make and share this Deviled Egg Casserole recipe from Food.com.

Provided by Hey Jude

Categories     Brunch

Time 55m

Yield 12 serving(s)

Number Of Ingredients 10

12 hard-boiled eggs, peeled and rinsed
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon white pepper
2 cups skim milk or 2 cups low-fat milk
1/2 cup swiss cheese, grated
2 tablespoons dijon-style mustard, divided
1 teaspoon Worcestershire sauce, divided
1/4 cup fresh finely grated parmesan cheese

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.

Nutrition Facts : Calories 142.5, Fat 9.2, SaturatedFat 4.1, Cholesterol 223.9, Sodium 241.9, Carbohydrate 4.3, Sugar 0.7, Protein 10.1

Related Topics