Best No Brainer Cheese And Egg Souffle Recipes
ALABAMA EGG AND SAUSAGE SOUFFLE
Make and share this Alabama Egg and Sausage Souffle recipe from Food.com.
Provided by Konnie
Categories Breakfast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Crumble and brown sausage. Drain and cool.
- In a large bowl, beat eggs, then add milk, salt, and dry mustard.
- Add bread cubes; stir.
- Add cheese and browned sausage; mix well.
- Cover and refrigerate overnight.
- Next morning, place in a 9 x 13-inch pan and bake at 350 degrees for 45 minutes.
Nutrition Facts : Calories 445.3, Fat 29.2, SaturatedFat 11.3, Cholesterol 297.9, Sodium 1168.3, Carbohydrate 17.2, Fiber 0.7, Sugar 1.6, Protein 27
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.
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
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.
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