BREAKFAST SOUFFLE
This is a wonderful breakfast souffle that you can easily switch out the bacon for sausage or ham. It is nice because it can be made the night before so your not rushing around in the morning. Great for breakfast buffets!
Provided by JackieMarie
Categories Breakfast
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat over to 350 degrees.
- Mix eggs and milk.
- Put slices of bread on the bottom of greased 9 X 13 pan.
- Put cheese over bread.
- Put bacon on next and then onion.
- Pour egg mix over and refridgerate overnight.
- Bake 45 minutes - 1 hour.
- You can serve this with bagels, fresh fruit, etc.
Nutrition Facts : Calories 1007.4, Fat 73.9, SaturatedFat 30.1, Cholesterol 468.4, Sodium 3059.9, Carbohydrate 13.7, Fiber 0.4, Sugar 1.8, Protein 68
EGG SOUFFLE
This simple dish can be made the night before and then popped in the oven for brunch. It's packed with cheese goodness and topped with a crunchy cornflake crust.
Provided by CARRIE5171
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 14h20m
Yield 8
Number Of Ingredients 9
Steps:
- Lightly butter a 9x13 inch baking dish. Cut bread slices into 1/2 inch cubes. Line bottom of pan with one half of bread cubes. Sprinkle cheddar cheese and 1 cup Swiss cheese on top of bread cubes, reserve 1/2 cup Swiss cheese. Spread remaining bread cubes on top of cheese.
- Mix the eggs, milk, onion powder and mustard. Pour egg mixture over the bread. Sprinkle the remaining 1/2 cup cheese over the egg mixture. Cover with foil and refrigerate overnight.
- The next morning, preheat oven to 375 degrees F (190 degrees C). Place cornflakes in a bowl and drizzle with melted margarine. Spread cornflakes on top of casserole.
- Bake in preheated oven for 30 minutes covered, then uncover and bake for an additional 15 minutes.
Nutrition Facts : Calories 521.3 calories, Carbohydrate 40.8 g, Cholesterol 218.5 mg, Fat 28.5 g, Fiber 1.5 g, Protein 25.6 g, SaturatedFat 13.4 g, Sodium 803.7 mg, Sugar 8.4 g
SIMPLE SOUFFLE
My children, who are vegetarian, rave about this souffle. Plus, I can make it for breakfast, brunch or as a side dish.-Rosemary McCormack, Pagosa Springs, Colorado
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 55m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a saucepan, combine soup and cheese. Cook and stir over low heat until cheese is melted. Cool. , In a bowl, beat egg yolks until thick and lemon-colored; stir into soup mixture. In another bowl, beat six egg whites on high speed until stiff peaks form; fold into soup mixture. , Spoon into a 2-qt. straight-sided baking dish coated with cooking spray and dusted with bread crumbs. Bake, uncovered, at 375° for 40-45 minutes or until the souffle is risen and golden brown. Serve immediately.
Nutrition Facts :
NO BRAINER CHEESE AND EGG SOUFFLE
Adapted from Wyatt House Country Inn North Conway, New Hampshire, this is easy! They serve this for breakfast!
Provided by Sharon123
Categories Breakfast
Time 40m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- In a medium bowl, mix eggs, milk, garlic salt, and pepper. Set aside.
- Spray 3 ramekins with non-stick cooking spray and fill 1/2 full with cheese. Pour egg mixture into ramekins and fill to top. Place ramekins on cookie sheet and bake at 375 degrees for 30 minutes until high and fluffy. Serve immediately. Enjoy!
Nutrition Facts : Calories 160.3, Fat 10.5, SaturatedFat 3.7, Cholesterol 375.8, Sodium 155.3, Carbohydrate 2, Sugar 0.4, Protein 13.4
COPYCAT PANERA BREAD SPINACH & ARTICHOKE SOUFFLé
This delicious breakfast soufflé takes some help from the store by using pre-made spinach artichoke dip as the base!
Provided by Jonathan Melendez
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F. Grease 4 round ramekins with cooking spray and place on a baking sheet, set aside.
- Set a saucepan over medium heat with the butter. Once melted, whisk in the flour and cook for about 30 seconds. Whisk in the milk and cook, stirring often, until the sauce has thickened. Season with a pinch of salt and pepper. Remove from the heat and set aside to cool slightly.
- In a large bowl, whisk together the spinach artichoke dip, eggs, the cooled milk sauce, Monterey jack cheese, Romano cheese, garlic, pepper flakes and hot sauce until well combined.
- Unwrap the puff pastry and cut the sheet into four squares. Place a square in each ramekin, pressing it down onto the bottom and up the sides of each ramekin. Divide the soufflé mixture between the ramekins.
- Bake until puffed up and deep golden brown, about 25 to 30 minutes. Remove from the oven and let cool slightly before serving.
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4.4/5 (7)Total Time 40 minsCategory Breakfast, Dinner, LunchCalories 179 per serving
- Separate the eggs by placing the whites in a separate bowl from the yolks. Whisk the egg whites with a mixer on high speed until soft peaks form (pictured) and set aside.
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