Deviled Egg Breakfast Bake
Transform your mornings with this Deviled Egg Breakfast Bake, a creative twist on classic deviled eggs turned into a warm, comforting casserole! Packed with hearty layers of chopped egg whites, crumbled breakfast sausage, and melty cheddar cheese, this dish combines the savory flavors of your favorite breakfast staples. The creamy deviled yolk sauce, infused with Dijon mustard, paprika, and a hint of black pepper, ties it all together for a rich and indulgent experience. Quick to prepare and baked to golden perfection in just 30 minutes, it’s the ultimate make-ahead brunch centerpiece or family-friendly breakfast option. Garnished with fresh green onions, this bake is as visually appealing as it is delicious. Perfect for feeding a crowd or elevating your morning routine, this recipe is a high-protein, low-carb delight you’ll turn to again and again.
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Recipe Information
Ingredients
- 8 pieces Large eggs
- 0.25 cups Mayonnaise
- 1 tablespoon Dijon mustard
- 0.5 teaspoons Paprika
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 pounds Cooked breakfast sausage, crumbled
- 1 cups Shredded cheddar cheese
- 0.5 cups Whole milk
- 2 tablespoons Green onions, sliced
- 1 tablespoon Butter, for greasing
Instructions
Preheat your oven to 375°F (190°C). Grease a medium-sized baking dish (approximately 9x9 inches) with butter and set aside.
Place the eggs in a large pot, cover them with cold water, and bring them to a boil over medium-high heat. Once the water is boiling, remove the pot from heat, cover it with a lid, and let the eggs sit for 10 minutes.
After 10 minutes, transfer the eggs to a bowl of ice water to cool for about 5 minutes. Peel the eggs once they are cool to touch.
Cut each peeled egg in half lengthwise and carefully remove the yolks. Place the yolks in a medium-sized bowl and set the whites aside.
Mash the yolks with a fork. Add mayonnaise, Dijon mustard, paprika, salt, and black pepper. Mix until smooth and well combined.
Chop the egg whites into small, bite-sized pieces and set them aside.
In the greased baking dish, spread an even layer of the chopped egg whites.
Sprinkle the crumbled breakfast sausage over the egg whites, followed by half of the shredded cheddar cheese.
In a small bowl, whisk together the deviled egg yolk mixture and whole milk to create a creamy sauce. Pour the sauce evenly over the sausage and egg mixture in the baking dish.
Top everything with the remaining shredded cheddar cheese.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and the edges are bubbling.
Garnish the bake with sliced green onions for a pop of freshness. Serve warm and enjoy!
Nutrition Facts
Calories |
2446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.7 g | 269% | |
| Saturated Fat | 73.6 g | 368% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1873 mg | 624% | |
| Sodium | 4989 mg | 217% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 6.3 g | ||
| Protein | 108.7 g | 217% | |
| Vitamin D | 9.5 mcg | 48% | |
| Calcium | 1238 mg | 95% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1202 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
