Baked Deviled Eggs are a favorite at Brenham House Bed and Breakfast. We always serve a egg dish as part of our breakfast. Eggs overall tend to be pretty bland unless you can dress them up. Baked Deviled Eggs are better the more items you add to them.
10 slices of thick cut bacon
5 English Muffins, cut in half and buttered
10 boiled eggs
1-1/2 c. Cheddar cheese, grated
1/2 tsp. garlic powder
2 T. onion, chopped
2.T. bell peppers, chopped
2 T. celery, chopped
2 T. fresh parsley, chopped
1/2 c. Mayonaise
1 T. sweet relish
1 tsp. spicy mustard
salt and pepper to taste
To make Baked Deviled Eggs place parchment paper on a baking sheet. Place 10 pieces of thick cut bacon on the pan and place in a preheated 350 degree oven. Bake for about 20 minutes. Time depends on the thickness of the bacon. Remove from oven and place on paper towels to drain. Set aside to chop after cooled.
Place 10 eggs in a pan and cover with water and place on stove top. Set burner on high and as soon as the water starts to boil, take pan off the burner. Leave the eggs in the boiling water for 20 minutes. Drain and peel. Place the yolks in a mixing bowl. Rough chop the whites and add to the bowl. Add the cheese, garlic powder, onion, bell pepper, celery, mayonaise, sweet relish, and mustard to the bowl. Stir well. Chop the bacon and add to the bowl and mix in.
On a sheet pan, with parchment paper, place each of the English muffin halves. Butter each half lightly. Then top each English muffin half with a good scoop of the egg mixture. Place the baking sheet, on the lower rack, in the oven and put the oven on low broil for 2-3 minutes. Watch as you broil to make sure they do not burn. These are so good you will probably want to use a fork to get all of your Baked Deviled Eggs!