Breakfast Deviled Eggs – a delicious recipe with Eggs, sausage, milk, plain yogurt, Drizzle of maple syrup, Pepper. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Hard boil your eggs, rinse with cold water and remove shells. Arrange your whites on a platter and add your yolks to a bowl.
2
While your eggs are boiling fry your breakfast sausage on medium heat until it's golden brown (15 minutes). I use a cast iron here to get a nice crisp browning. Once the sausage is brown and crispy let it cool on a plate covered with paper towel to absorb the oil.
3
In the bowl with your egg yolks add the milk, yogurt, and crumbled sausage. Mix this until creamy. You can continue to add milk based on the level of creaminess you want.
4
Add the egg mixture into a plastic bag and pipe it into each egg white on your platter. Top the eggs with maple syrup, salt, pepper and some freshly chopped parsley.
450
kcal
Calories
31
g
Fat
5
g
Carbs
40
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 12 Eggs, 1/2 pound breakfast sausage out of casing, 1/4 cup whole milk, 1/4 cup plain yogurt, and more.
Yes, Breakfast Deviled Eggs falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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