Breakfast Diabetic-Low Carb - Vegetarian

Recipe By : Real Food for Real People
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast Diabetic
Low Carb Vegetarian

Amount Measure Ingredient -- Preparation Method
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8 Hard-Boiled Eggs
3 tablespoons Sour Cream -- more or less
2 teaspoons Prepared Mustard
1/2 teaspoon Salt
1/2 cup Chopped Onion
2 tablespoons Butter or Margarine
10 3/4 ounces Condensed Cream of Mushroom Soup -- (1 can)
1 cup Sour Cream
1 cup Shredded Cheddar Cheese
1/2 teaspoon Paprika

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. Fill the egg whites, set aside. In a saucepan, sauté onion in butter until tender. Add soup and sour cream; mix well. Pour half into an ungreased 11x7x2" 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 min. Before baking. Bake, uncovered at 350 degrees F for 25-30 min. Or until heated through. Serve immediately.

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Per Serving (excluding unknown items): 370 Calories; 31g Fat (74.4% calories from fat); 16g Protein; 8g Carbohydrate; trace Dietary Fiber; 333mg Cholesterol; 873mg Sodium.

Exchanges: 0 Grain(Starch) ; 2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 5 Fat; 0 Other Carbohydrates.


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