Tennessee Eggs

Tennessee Eggs

10 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    45 m
  • Ready In

    1 h 10 m
DARLINGGIRL
Recipe by  DARLINGGIRL

“An eggsellent way to use leftover hard boiled eggs. You may also use cheese cracker crumbs and grated cheese for the topping if you wish.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 to 6 servings

Directions

  1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink.
  2. Peel cold eggs.
  3. Separate yolks and egg whites. Chop them separately; set aside.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Grease a 1 1/2 quart baking dish.
  6. Melt butter over low heat and gently stir in flour.
  7. Gradually blend in cream, stir constantly as it thickens. Season with salt, pepper and cayenne to taste.
  8. Mix egg whites with cream sauce and pour into prepared baking dish.
  9. Cover with half of the bread crumbs. Sprinkle yolks on top, then finish with another layer of crumbs.
  10. Bake in preheated oven until bubbly, 30 to 40 minutes.

Share It

Reviews (10)

Rate This Recipe
DREGINEK
9

DREGINEK

I made these after Easter last year - love 'em! I did this entirely on the stove-top. When you add the egg whites - I added a c. of sharp shedded cheddar cheese, and stirred until the cheese melted, and the mixture was nice and thick. (didn't use the bread crumbs) Serve over toasted english muffins ~ MMMMMMM! Great creative breakfast recipe to use up those hard boiled eggs.

SARABLUESTAR
8

SARABLUESTAR

Very good Easter breakfast recipe! I used fat free half and half instead of the cream, and doubled the butter and flour (trying to save a few calories while maintaining the proper consistency), then served it over fresh biscuits. It turned out great!

Monica
4

Monica

Good. Used no fat half and half instead of cream. Tasted like hot egg salad. A shredded cheese topping difinitely would make this more interesting.

More Reviews

Similar Recipes

Oven Scrambled Eggs
(361)

Oven Scrambled Eggs

Extreme Veggie Scrambled Eggs
(68)

Extreme Veggie Scrambled Eggs

Baked Eggs
(40)

Baked Eggs

Green Chili Eggs
(35)

Green Chili Eggs

Egg Flipped Over
(27)

Egg Flipped Over

Mexican Egg Bake
(15)

Mexican Egg Bake

Nutrition

Amount Per Serving (5 total)

  • Calories
  • 462 cal
  • 23%
  • Fat
  • 43.8 g
  • 67%
  • Carbs
  • 8.2 g
  • 3%
  • Protein
  • 10.4 g
  • 21%
  • Cholesterol
  • 390 mg
  • 130%
  • Sodium
  • 176 mg
  • 7%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Oven Scrambled Eggs

>

next recipe:

Baked Eggs