Deviled Egg Breakfast Bake

1. 1

   Slice eggs in half lengthwise.

2. 2

   Remove yolks and put in a bowl and mash with a fork.

3. 3

   Set egg whites aside.

4. 4

   To the egg yolks, add sour cream, mustard and salt and mix till creamy.

5. 5

   Fill the egg whites with this mixture and set aside.

6. 6

   In a small saucepan, saute the onions in the butter until tender.

7. 7

   Add the soup and sour cream and mix well.

8. 8

   Pour half of soup into an ungreased, shallow baking dish.

9. 9

   Arrange stuffed eggs over the sauce.

10. 10

    Spoon remaining sauce on top and sprinkle with the cheese and paprika.

11. 11

    Cover and refrigerate overnight.

12. 12

    The next morning take dish out of refrigerator for at least 30 minutes before baking.

13. 13

    Bake in a preheated 350 degree oven for approximately 30 minutes or until heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.