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 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
EGG SAUSAGE SOUFFLE
Make and share this Egg Sausage Souffle recipe from Food.com.
Provided by Dancer
Categories Breakfast
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Brown sausage, drain.
- Mix and beat eggs.
- Add milk, salt, mustard.
- Cut bread into 1 inch squares and add to eggs, stir.
- Add cheese and sausage.
- Put in 9 x 11 inch pan and let set in refrigerater overnight.
- Bake at 375 degrees for 45 minutes.
- Do not cover while baking.
- Let set 5 to 10 minutes before serving.
CHICKEN SOUFFLE
A very tasty dish to prepare a day ahead and have ready for company. Similar to the breakfast egg bakes, but with a twist. (prep time does not include overnight refrigeration).
Provided by LiisaN
Categories Chicken
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Place 2/3 bread crumbs in buttered 10x14 pan.
- Mix chicken, mushrooms, celery, onion,lemon juice, and miracle whip.
- Spread over bread crumbs.
- Spread remaining 1/3 bread crumbs on top.
- Sprinkle with cheese.
- Mix eggs, broth, celery, cream of celery soup, salt, pepper together and pour over fillings.
- Refrigerate overnight.
- Spread the cream of mushroom soup over.
- Set dish out until it reaches room temperature.
- Bake at 350 degrees for 1 hour.
- Add buttered crumbs to top and bake another 15 minutes.
Nutrition Facts : Calories 483.7, Fat 22.8, SaturatedFat 8.4, Cholesterol 236.4, Sodium 1858.2, Carbohydrate 29, Fiber 1.8, Sugar 4.7, Protein 39
BACON AND CHEESE SOUFFLES
Make and share this Bacon and Cheese Souffles recipe from Food.com.
Provided by CoffeeB
Categories Breakfast
Time 45m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Melt butter in medium saucepan on medium heat.
- Stir in flour.
- Cook 1 minute.
- Gradually add milk, stirring until well blended.
- Cook and stir until mixture comes to a boil.
- Remove from heat.
- Add cheese, stiring until melted.
- Stir in mustard and bacon.
- Cool slightly.
- Stir in egg yolks, 1 at a time.
- Beat egg whites with electric mixer on medium heat until stiff but not dry, about 5 minutes.
- Gently fold into yolk mixture.
- Pour into 12 lightly greased nonstick muffin cups.
- Bake 25 minutes or until puffed and set.
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EASY CHEESE SOUFFLé RECIPE - GRANNY'S IN THE KITCHEN
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Cuisine FrenchTotal Time 1 hrCategory Side DishCalories 339 per serving
- Butter the inside of a 48-oz. soufflé dish. This is a dish that is that has straight sides and is oven safe.
- Sprinkle the buttered dish with parmesan cheese. This keeps the soufflé from sticking and adds a teeny bit of flavor.
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