A Maine Sunrise Egg Stuffed Baked Recipes

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PERFECT SUNNY-SIDE-UP EGGS



Perfect Sunny-Side-Up Eggs image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 15m

Yield 1 serving

Number Of Ingredients 4

1 teaspoon olive oil
2 large eggs
Toast, for serving, optional
Kosher salt and freshly ground black pepper

Steps:

  • Heat the oil in a medium nonstick skillet over low heat until slightly shimmering, about 5 minutes. Crack an egg into a small ramekin and slowly add it to the skillet; repeat with the other egg, adding it to the other side of the skillet. Cover with a tight lid and cook, uninterrupted, until the whites are completely set but the yolks are still runny, 2 to 2 1/2 minutes. Slide the eggs out of the skillet onto a plate or toast. Season with salt and pepper.

STUFFED EGGS



Stuffed Eggs image

I made this appetizer with my friends, they love it! Everyone at school knows about it and now I'm selling them at home!

Provided by Raakhee.D

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 45m

Yield 10

Number Of Ingredients 6

10 eggs
¼ cup mayonnaise
1 teaspoon Dijon mustard
2 tablespoons grated Parmesan cheese
salt and ground black pepper to taste
1 tablespoon ketchup

Steps:

  • Place eggs in a large pot and cover with cool water. Bring to a boil and cook, stirring occasionally, for 10 minutes. Transfer eggs to a bowl of cold water using tongs. Peel.
  • Cut eggs in half. Slice a small piece off bottoms so halves don't tip over. Place yolks in a mixing bowl. Add mayonnaise, mustard, Parmesan cheese, salt, and pepper. Mix until creamy, 1 or 2 minutes.
  • Spoon yolk mixture into egg white halves. Garnish with a dot of ketchup on top. Refrigerate about 20 minutes before serving.

Nutrition Facts : Calories 117.3 calories, Carbohydrate 1.1 g, Cholesterol 189 mg, Fat 9.6 g, Protein 6.8 g, SaturatedFat 2.4 g, Sodium 161.2 mg, Sugar 0.8 g

BAKED STUFFED EGGS



Baked Stuffed Eggs image

Meet the Cook: Lucky for me, the man I married was patient. As a young bride, I could hardly boil water! (Now, 42 years later, he and I have three grown daughters and six grandchildren.) This make-ahead egg dish is wonderful for potlucks. -Lorraine Bylsma, Eustis, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 6-8 servings.

Number Of Ingredients 12

STUFFED EGGS:
8 hard-boiled large eggs
3 to 4 tablespoons sour cream
2 teaspoons prepared mustard
1/2 teaspoon salt
SAUCE:
1/2 cup chopped onion
2 tablespoons butter
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream
1/2 cup shredded cheddar cheese
1/2 teaspoon paprika

Steps:

  • Slice eggs in half lengthwise; remove yolks and set whites aside. In a bowl, mash yolks with a fork. Add sour cream, mustard and salt; mix well. Stuff or pipe into egg whites; set aside. , In a saucepan, saute onion in butter until tender. Add soup and sour cream; mix well. Pour half into an ungreased 11x7-in. baking pan. , Arrange stuffed eggs over the sauce. Spoon remaining sauce on top. Sprinkle with cheese and paprika. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Serve immediately.

Nutrition Facts : Calories 235 calories, Fat 18g fat (10g saturated fat), Cholesterol 252mg cholesterol, Sodium 580mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 10g protein.

THE EGGBERT'S SUNRISER



The Eggbert's Sunriser image

Provided by Ree Drummond : Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 13

8 cups frozen diced or shredded hash browns (one 32-ounce package)
20 whole frozen mini potato wedges or steak fries
Canola oil, for frying
Kosher salt and freshly ground pepper
4 tablespoons unsalted butter
1 medium onion, diced
1 green bell pepper, diced
1/2 red bell pepper, diced
1 jalapeno pepper, seeded and diced (optional)
1 1/2 cups diced ham
1 1/2 cups grated sharp Cheddar cheese
8 large eggs
Salsa or pico de gallo, for serving

Steps:

  • Preheat the oven to 300 degrees F. Fry the hash browns and potato wedges in canola oil in separate skillets according to the package directions until golden brown and crisp. Season with salt and pepper. (You can also bake the potatoes in the oven, if you prefer.) Drain on paper towels and keep warm.
  • Heat 2 tablespoons butter in a large skillet over medium heat. Throw in the veggies and ham; toss around for several minutes, until the onions are just softened. Turn off the heat and allow to stay in the pan.
  • In 4 individual ovenproof skillets (or one very large one), layer the hash browns, veggie-ham mixture and grated cheese. Place in the oven for a minute or two, until the cheese is melted. Remove from the oven with an oven mitt, as the skillet will be hot.
  • Melt the remaining 2 tablespoons butter in a nonstick skillet and fry the eggs to the specifications of your guests.
  • Place 5 potato wedges over the top of the melted cheese, then top with 2 eggs per skillet. Spoon salsa or pico de gallo over the top and serve immediately.

EASY STUFFING-EGG BAKE



Easy Stuffing-Egg Bake image

Look no further for an easy brunchtime stuffing and egg bake recipe. With tomatoes, mushrooms and more, our Easy Stuffing-Egg Bake recipe is delicious!

Provided by My Food and Family

Categories     Dairy

Time 1h5m

Yield 6 servings

Number Of Ingredients 9

1 tsp. oil
2 cups sliced fresh mushrooms
6 eggs
1 cup milk
1/4 cup KRAFT Real Mayo
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 tomato, thinly sliced
1 green onion, sliced
1/2 cup KRAFT Shredded Cheddar Cheese

Steps:

  • Heat oven to 350ºF.
  • Heat oil in medium skillet on medium-high heat. Add mushrooms; cook 4 min. or until tender, stirring occasionally. Beat eggs, milk and mayo in large bowl with whisk until blended. Stir in stuffing mix.
  • Spoon into 9-inch square baking dish sprayed with cooking spray; top with mushrooms, tomatoes and onions.
  • Bake 35 min. Sprinkle with cheese; bake 15 min. or until center is set and cheese is melted. Let stand 10 min. before serving.

Nutrition Facts : Calories 310, Fat 17 g, SaturatedFat 5 g, TransFat 0.5 g, Cholesterol 200 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 14 g

SAUSAGE-WRAPPED SOFT BOILED EGG (SCOTCH EGG) RECIPE BY TASTY



Sausage-wrapped Soft Boiled Egg (Scotch Egg) Recipe by Tasty image

Here's what you need: large eggs, ground sausage, green onion, garlic, mustard, salt, pepper, flour, seasoned bread crumb, vegetable oil

Provided by Tasty

Categories     Appetizers

Yield 5 servings

Number Of Ingredients 10

7 large eggs
1 lb ground sausage
1 bunch green onion
2 cloves garlic, minced
1 tablespoon mustard
salt, to taste
pepper, to taste
flour, as needed
seasoned bread crumb, as needed
vegetable oil, for frying

Steps:

  • Bring a medium pot of water to a boil. Add 5 eggs and boil for six minutes.
  • Remove from heat and immediately transfer eggs to an ice water bath to cool (this will prevent the eggs from cooking further and will ensure a nice soft boiled egg)
  • Combine sausage, green onions, garlic, mustard, salt, and pepper.
  • Peel the cooled eggs and roll in flour.
  • Press out the sausage mixture into patties and wrap around the floured eggs.
  • Whisk the remaining 2 eggs together to form an egg wash.
  • Roll your sausage-wrapped egg in flour, then egg wash, and finish in the seasoned bread crumbs. Repeat for each egg.
  • Heat oil to 300˚F (150˚C) and fry each egg for about 3 minutes, until browned on all sides.
  • Transfer fried eggs to a baking tray and finish cooking in a preheated oven for 5 minutes at 400˚F (200˚C)
  • Enjoy!

Nutrition Facts : Calories 469 calories, Carbohydrate 2 grams, Fat 38 grams, Fiber 0 grams, Protein 28 grams, Sugar 1 gram

BACON, EGG, AND CHEESE-STUFFED LOAF



Bacon, Egg, and Cheese-Stuffed Loaf image

Slices of this hearty bacon- and egg-stuffed loaf are perfect for game day brunches. It's also a tasty variation to add to your breakfast-for-dinner rotation.

Provided by Jill Lightner

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 45m

Yield 4

Number Of Ingredients 9

1 baguette
3 eggs
2 tablespoons whole milk
1 ¼ cups shredded fontina cheese
⅓ cup chopped spinach
2 strips cooked bacon, crumbled
2 tablespoons diced sun-dried tomatoes
½ teaspoon ground black pepper
¼ teaspoon red pepper flakes

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
  • Make a V-shaped cut in the baguette, leaving ends intact. Lift out V-shaped wedge. Hollow out baguette gently to make a long, skinny bread bowl, being careful not to cut through the bottom or sides. Place baguette on the prepared baking sheet.
  • Whisk eggs in a bowl. Add milk; whisk until well blended. Stir in fontina cheese, spinach, bacon, sun-dried tomatoes, black pepper, and red pepper flakes. Pour mixture slowly into the prepared baguette, spreading evenly with a spoon.
  • Bake in the preheated oven until egg mixture is completely set and cheese is lightly browned, about 30 minutes. Cool for 5 minutes; cut into 1 1/2-inch slices.

Nutrition Facts : Calories 519.2 calories, Carbohydrate 66.2 g, Cholesterol 178.6 mg, Fat 16.4 g, Fiber 3.1 g, Protein 27.1 g, SaturatedFat 8.2 g, Sodium 1098 mg, Sugar 4.4 g

SUNSHINE BAKED EGGS



Sunshine Baked Eggs image

My son-in-law loves to cook, and he experimented with my old standby recipe for eggs by adding cottage cheese and crushed pineapple. It turned out to be so delicious we make eggs like this all the time! -Jane Zielinski, Rotterdam Junction, New York

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 8 servings.

Number Of Ingredients 6

1 pound sliced bacon
14 large eggs
1-1/3 cups 4% cottage cheese
1 can (8 ounces) crushed pineapple, drained
1 teaspoon vanilla extract
Minced fresh parsley, optional

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. With a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Crumble bacon. , In a large bowl, lightly beat eggs; add bacon and drippings, cottage cheese, pineapple and vanilla. Pour into greased 11x7-in. baking dish. , Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes. If desired, sprinkle with parsley.

Nutrition Facts : Calories 301 calories, Fat 20g fat (7g saturated fat), Cholesterol 396mg cholesterol, Sodium 542mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 21g protein.

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