EGG AND CHEESE SOUFFLé BAKE

Egg and Cheese Soufflé Bake image

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

Ingredients

3 slices dense white sandwich bread
6 eggs
2 cups whole milk
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 Tbsp. GREY POUPON Dijon Mustard
1 Tbsp. chopped garlic
1/4 tsp. each black pepper and crushed red pepper
1 red bell pepper, chopped
1 pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese Blend, divided
1/3 cup thinly sliced fresh basil, divided

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