Submitted by: Tyann Sandie
Serving Size: 24
Nutritional Information: Per Serving: 83 cal., 6 g total fat (3 g sat. fat), 119 mg chol., 113 mg sodium, 1 g carb., 0 g fiber, 5 g pro.
|14||eggs, hard boiled|
|2 tablespoons||vegetable flavored cream cheese, softened|
|1/3 cups||plain cream cheese, softened|
|1/2 teaspoons||Old Bay seasoning|
|1/2 cups||browned, crumbled, and drained breakfast sausage|
|1/2 teaspoons||ground black pepper|
|4 teaspoons||fresh chives, finely chopped, divided|
|1/2 cups||Mexican cheese, finely shredded (plus 2 T for garnish)|
- Preheat oven to 350°F.
- Slice 12 eggs in half and remove yolks. Place yolks in a medium mixing bowl and stir until combined. Finely chop the two remaining eggs and add to the yolks. Mix in the cream cheeses, Old Bay, sausage, pepper, 2 teaspoons of chopped chives and ½ cup cheese.
- Stuff egg white halves with mixture and place in a baking pan.* Bake, uncovered, for 20 minutes or until heated through. Top with remaining cheese and chives.
- *Note: For no-fuss cleanup, bake the eggs and transport them to the tailgate in disposable foil pans.