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
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
EGG AND CHEESE SOUFFLé BAKE
Start the day off with our delicious Egg and Cheese Soufflé Bake. Why settle for ordinary when you can enjoy the flavors of sour cream, Dijon mustard, garlic, red pepper and fresh basil in your bake? You can even make Egg and Cheese Soufflé Bake ahead of time for an easy morning.
Provided by My Food and Family
Categories Spring 2019
Time 55m
Yield 6 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Use pulsing action of blender to process bread into small crumbs. Add eggs, milk, sour cream, mustard, garlic and dry seasonings; blend 1 min. or just until blended.
- Pour into 10-inch round baking dish sprayed with cooking spray. Stir in bell peppers, 1 cup cheese and 1/4 cup basil; top with remaining cheese.
- Bake 40 to 45 min. or until top is puffed and lightly browned. Sprinkle with remaining basil.
- Serve immediately.
Nutrition Facts : Calories 360, Fat 21 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 230 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g
NEVER-FAIL CHEESE SOUFFLE
My mom got this recipe at a women's club potluck dinner: The ladies would write up recipe cards for the dishes they prepared, and everyone would leave the potluck with a stack of new recipes for their collections. Ever since then, Mom has made this almost every Easter, Thanksgiving and Christmas. Once or twice she decided to substitute something else, and she never heard the end of it. She loves that you set it up the day before and just bake it on serving day. - Bob Hoebee, Recipe Developer
Provided by Food Network Kitchen
Categories side-dish
Time 9h5m
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- Butter the bread slices on both sides (use the whole stick), then cut them into 3/4-inch squares. (Leave the crust on.)
- Beat the eggs in a large bowl until foamy, then gradually whisk in the milk.
- Alternate layers of bread and Cheddar in a low 2-quart oval baking dish, starting with the bread and ending with Cheddar (4 layers total). Pour in the egg mixture, and press the bread and Cheddar down into the egg. Refrigerate overnight, covered, so the bread soaks up the liquid.
- About 1 1/2 hours before serving, position a rack in the center of the oven and preheat to 350 degrees F. Bake until puffed, golden and cooked through, about 1 hour. Serve hot or warm.
EGG CHEESE SOUFFLE
Make and share this Egg Cheese Souffle recipe from Food.com.
Provided by Dancer
Categories Breakfast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Grease a 9 x 13 inch pan and line with bread to fit bottom.
- Spread bread with mustard.
- Sprinkle swiss cheese and cheddar cheese over bread.
- Beat eggs, milk and salt; add ham and stir all together and pour over bread and cheese.
- Refrigerate overnight, garnish with bacon bits, if desired.
- Bake at 350 degrees for 45 minutes.
Nutrition Facts : Calories 370.1, Fat 26.8, SaturatedFat 15, Cholesterol 308.4, Sodium 822.8, Carbohydrate 6.6, Sugar 0.9, Protein 25.2
EASY CHEESE, POTATO AND HAM SOUFFLé
Serve this as an impressive starter or a light main meal - it has an unsusual combination of cheese, ham and potatoes. Soufflés are easy to make - honestly! The only real criteria is that they are served immediately and that the bowl used for whisking the egg whites is oil and grease free.....but even that is not that essential. I sometimes add bacon instead of the ham - just brown and crisp it up first, and then crumble it before adding.
Provided by French Tart
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- - Pre-heat the oven to 180 degrees centigrade (see temperature conversions).
- - Use a food processor or a sieve to make the potatoes extremely smooth.
- - Separate the eggs.
- - Beat the egg yolks, cream, ham, cream and cheese into the potatoes.
- - Season to taste.
- - Beat the egg whites until stiff and fold into the potato mixture.
- - Spoon into a well-buttered soufflé dish or casserole and bake in the preheated oven for 30 to 35 minutes.
- - Serve immediately.
Nutrition Facts : Calories 289.6, Fat 13.9, SaturatedFat 7.3, Cholesterol 177.3, Sodium 916, Carbohydrate 29, Fiber 2.4, Sugar 2.7, Protein 12.3
SPINACH EGG SOUFFLE
A fluffy, rich and delicious breakfast/brunch treat... can easily be modified to be a cheese souffle (see directions).
Provided by Meghan Williams
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat over to 350.
- If you don't have cooked spinach, you can quickly zap one of Green Giants "no sauce" frozen spinach packages while you begin your preparations.
- Grease 8"x8" glass dish (or souffle dish if you have one) - I use softened butter for this.
- Separate your eggs putting your white in a bowl to be blended and the yolks set aside for later.
- I typically microwave the milk for 2 minutes to heat it which makes the stove time shorter.
- Grate your onion (you want to grate versus chop for 2 reasons: one is texture and the other is that grated onion infuses the flavor better than chopped).
- Melt your butter over medium/medium-low heat in a 10" non-stick skillet.
- Once melted, add the flour stirring constantly until you have a thick even consistency.
- Add the milk and seasonings stirring constantly until thickened and even - if you've preheated the milk this part will go fairly quickly, if not - it will take a few minutes.
- Stir in the onion and spinach until evenly distributed and smooth.
- Remove pan from heat and quickly stir in the yokes.
- Once completely mixed, pour contents of pan into large glass bowl and set aside.
- Mix egg whites until they form stiff peaks.
- Add 1/3 of whites mixture to the yolk/spinach mix and stir gently - the whites should make the other mixture lighter and fluffier.
- Fold in remaining whites and gentle pour or spoon mixture into greased pan.
- Cook until browned on top (about 30 minutes) - eat immediately (It will fall the longer it sits - it still tastes as good but won't look as pretty).
- ***To make a Cheese Souffle instead, swap the onion and spinach out for 1 cup of shredded cheese. I've used baby swiss, a colby/jack mix -- anything will work - it's a taste preference.
Nutrition Facts : Calories 268.3, Fat 20.1, SaturatedFat 10.6, Cholesterol 303.4, Sodium 494.4, Carbohydrate 10.9, Fiber 0.5, Sugar 1.1, Protein 11.1
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