Baked Egg Breakfast Soufflé Food

EGG AND SAUSAGE SOUFFLE

Steps:

• Brown sausage in a large skillet over medium-high heat; drain fat.
• Place croutons in a 9X13 inch baking dish. Sprinkle cheese over croutons; top with browned sausage. Beat eggs and 2 1/2 cups of milk in a mixing bowl, and pour over the casserole. Cover baking dish, and refrigerate overnight.
• The following morning, preheat oven to 300 degrees F (150 degrees C). Combine the mushroom soup, ground mustard, and the remaining 1/2 cup milk; pour over the top of the casserole.
• Bake, uncovered, until browned and set, about 1 1/2 hours.

NO BRAINER CHEESE AND EGG SOUFFLE

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!

BREAKFAST BAKED EGG SOUFFLES (PANERA BREAD COPYCAT

Steps:

• 1. Preheat oven to 375 degrees. Mix the 3 eggs, milk and heavy cream. Add the Parmesan cheese and salt and blend thoroughly. Either microwave at 30 second intervals or cook on stovetop until a sort of runny scrambled egg consistency. Remove from heat. Add ham and stir.
• 2. Unroll the dough and pinch 2 triangles together and roll to fit into a 4 inch ramekin. (Can use flour to roll out). Do again for second ramekin.
• 3. Brush melted butter insides of two 4 inch ramekins and line with the dough. Fill the ramekins with equal amounts of filling of egg mixture. Sprinkle tops with parmesan cheese. Fold over the overhanging dough so it is no longer hanging over the sides of the ramekins. Can brush with a beaten egg, if desired. Bake 25 to 30 minutes or until dough is brown and crusty. Cool 5 minutes and enjoy!
• 4. I make a lower fat version using reduced fat Pillsbury Crescent rolls, 1/2 cup liquid eggs, Fat free half and half instead of milk and heavy cream, one to two Laughing Cow Swiss wedges, and 97% fat free ham. I like to use full fat Parmesan cheese. Spray the ramekins with butter flavored cooking spray instead of using melted butter. I pile it into one ramekin just for me and savor every bite (adjust baking time)! Of course I like the full fat the best, but this isn't all that bad.
• 5. SPINACH/ARTICHOKE: 3 Tbsp frozen spinach, thawed, 3 tbsp minced artichoke hearts, 2 tsp minced onion, 1 tsp minced red pepper, 1/4 c shredded cheddar cheese, 1/4 c shredded monterey jack cheese. (Instead of ham and swiss cheese) Top with 1/4 cup shredded Asiago Cheese
• 6. Spinach and Bacon: use 4 pieces of cooked and crumbled bacon instead or artichoke hearts in the Spinach/Artichoke recipe.

BAKED EGG BREAKFAST SOUFFLé

Steps:

• 1. Position an oven rack in the middle position, and preheat the oven to 350°F. Butter four to six 8-ounce ramekins (serving size = one ramekin per egg; one egg per person). Separate the eggs, putting the whites into a large mixing bowl and carefully sliding the whole, unbroken yolks into a small bowl of cold water.
• 2. Beat the egg whites with salt, pepper, nutmeg, and cream of tartar until they just hold stiff peaks. Fold in 1 tsp of cheese gently but thoroughly (reserve the other teaspoon). Fill the ramekins with the egg whites about halfway.
• 3. Using your fingers, carefully remove the yolks from the water one at a time, and slip one yolk into ramekin, so it sits nestled in the egg whites. Fill the ramekins up to the mouth (leave about a finger of space where the lip of the ramekin is so that the souffle can puff up)
• 4. Stir the garnishing ingredients and drizzle a bit on top of each yolk, then sprinkle with the remaining teaspoon of cheese. Bake the eggs until the whites are puffed and pale golden, about 10 minutes. The yolks should jiggle slightly. If you like your yolks more solid, 12 minutes should suffice. Serve hot.

BASIC SOUFFLé

Steps:

• Preheat oven to 375° F (190° C).
• Melt butter in medium saucepan over low heat. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is smooth and bubbly. Stir in milk all at once. Continue stirring until mixture boils and is smooth and thickened.
• Separate eggs. Beat yolks well and add ¼ cup (50 mL) of warm sauce mixture to egg yolks.
• Combine yolk mixture with remaining sauce, blending thoroughly. If desired, add finely chopped filling ingredients, stirring into white sauce until blended (see variations). Set sauce aside to cool slightly.
• Beat egg whites and cream of tartar in large bowl, until stiff but not dry. Fold some of the egg whites into sauce to make it lighter, then gently but thoroughly fold the sauce into the remaining egg whites.
• Carefully pour into 4-cup (1 L) soufflé or casserole dish.
• Bake in preheated 375° F (190° C) oven until puffed and lightly browned, 20 to 25 minutes or until done. Serve immediately.

BREAKFAST SOUFFLE

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.

SIMPLE SOUFFLE

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.

EGG SOUFFLE

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.