Baked Stuffed Eggs with Cheesy Mushroom Sauce Baked Stuffed Eggs with Cheesy Mushroom Sauce

Author: Canadian Living

A nice change from the more common stratas, these ham-stuffed eggs are welcome any time of the year.

  • Portion size 8 servings




Peel shells from eggs. Cut eggs in half lengthwise; separate yolks and whites. Set whites aside.

In bowl, mash yolks. Stir in sour cream, then ham, onion, mustard, salt and pepper. (Make-ahead: Cover and refrigerate filling and egg whites separately for up to 1 day.) Spoon filling into whites. Set aside.

Sauce: In saucepan, melt butter over medium heat; cook mushrooms, stirring occasionally, for about 5 minutes or until liquid has evaporated. Sprinkle with flour; cook, stirring, for 1 minute. Stir in milk; bring to boil. Reduce heat and cook, stirring, for 3 to 5 minutes or until thickened.

Remove from heat; stir in cheese until melted. Spread one-third in greased 13- x 9-inch (3 L) baking dish. Arrange eggs, filled side up, on top. Pour remaining sauce over eggs.

Topping: Stir bread crumbs with butter; sprinkle over eggs. Bake in 375°F (190°C) oven for about 25 minutes or until bubbly and golden.

Nutritional facts <b>Per serving:</b> about

  • Sodium 478 mg
  • Protein 15 g
  • Calories 253.0
  • Total fat 15 g
  • Saturated fat 8 g
  • Total carbohydrate 13 g


  • Iron 11.0
  • Folate 12.0
  • Calcium 19.0
  • Vitamin A 20.0
  • Vitamin C 2.0
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Baked Stuffed Eggs with Cheesy Mushroom Sauce