Return to Breakfast Casseroles Recipes

 

Baked Deviled Eggs

5 star rating
 

Add a Photo

Submitted by: guest12552150

 

Deviled eggs top this creamy hash brown and cheese baked breakfast casserole.
 

Ingredients

  • 1 2 pound package frozen hash brown potatoes
  • 2/3 cup vegetable oil
  • 12 hardboiled eggs, peeled
  • 2 cups plus 6 tbsp light sour cream
  • 6 tsp prepared mustard
  • 1/2 tsp salt
  • 1 cup chopped red peppers
  • 1/2 cup chopped green peppers
  • 2/3 cup chopped onions
  • 4 tbsp butter
  • 2 10 oz cans condensed cream of mushrooms or golden mushroom soup
  • 1 cup shredded low fat cheddar cheese

Save Recipe

Interact

 
Method

Brown hashbrowns in oil according to package directions. Season to taste and cover bottom of a 9 X 13 baking pan with potatoes. Cut each egg in half lengthwise and remove yolk. Mash yolks with 6 tbsp light sour cream, add mustard and salt, then mix well. Mound yolk mixture back into egg whites. Saute peppers and onions in butter over medium heat 5 minutes, until onions are transparent, but not brown. Stir in undiluted soup and remaining light sour cream. Pour over potatoes in baking dish. Place deviled eggs on top, sprinkle with cheese and refrigerate until needed, up to 24 hours. Bake 30 minutes at 350 degrees or until all layers are heated through.

 

Notes: Our family had used this receipe for Christmas Brunch since 1967, but it tastes and works fine anytime. You can cut recipe in half for a family of 4-6. You can also substitute the cream of mushroom soup with any other soup, if desired and exchange vegetables for mushrooms, broccoli or zucchini, or whatever you so choose.

 

Number of Servings: 10-12

 

Submitted by: guest12552150 ()

Comment
 
 

Advertisement