Breakfast Recipe

My go to dish for breakfast is my Egg and Cheese Soufle’. It is similar to the breakfast casserole dishes that everyone does, but I adapted it to make individual servings and added my own touches on the recipe. The recipe in our Mississippi Bed and Breakfast cookbook includes breakfast meat. Lately, I have just been making it without the meat because guests seem to forget to tell me they are vegetarian. You may adapt it to your own liking. I have substituted seasoned or unseasoned croutons for the bread on occasion. You may use your preference on cheese, meat or egg whites. Leave the bread out for gluten free. Eggs only for lactose intolerant or use a lactose free product substitute. Experiment with the seasonings. I have also added green bell pepper, and lately the sweet red peppers. (Buy the assorted bag of mini red, yellow and orange sweet peppers) It makes a great breakfast dish for the family on holidays. You will have to adjust the ingredients for a large pan. Large pans take about 1 hour to cook at 350 degrees. The ramekin dishes take about 30 minutes. It’s done when it puffs up and is golden brown.
Serve with your favorite breakfast meat, a buttermilk biscuit, and fresh fruit.  I hope you and your guests enjoy.  Mine do! 

Egg & Cheese Soufflé
Bisland House Bed & Breakfast
Christine Tims

6 Ramekin Baking Dishes Butter Spray
3 pieces of slice bread (I use honey wheat bread, more centers than the ends)
1 to 1 ½ cups Jimmy Dean precooked sausage cut in small pieces                            (meat may be omitted)
1 ½ cups Mozzarella Cheese or preferred cheese
10 large eggs (3 eggs per 2 servings plus 1 extra egg)  
1 ½ cups of 1/2 and 1/2 (cream/milk combo)
2 tsp Tony Chachere’s seasoning, 1 ½ tsp dry mustard, ¼ tsp. salt, ¼ tsp black pepper

Image of egg soufle'

Christine’s Egg and Cheese Souffle’, baked ham with pineapple, buttermilk biscuit and fresh fruit.

Spray Ramekin dishes with butter spray. Layer first three ingredients evenly between the 6 ramekin dishes. Bread, sausage, then cheese.
Whisk eggs, 1/2 and 1/2, Tony’s, dry mustard, salt and pepper. Be careful not to add too much salt, the Tony Chachere’s has salt in it. Pour over ingredients in ramekin dishes, dividing evenly between all 6. Cover and refrigerate overnight. Remove from the refrigerator about 15 minutes before baking. Bake UNCOVERED at 350 degrees for about 30-40 minutes. It’s done when it puffs up and starts to turn golden brown. Cooking time may vary about 5 minutes either way depending on your oven. Start watching at about 25 minutes. Remove from oven and serve immediately. It will start to lose its puffiness when it hits the cold air so go from oven to plate to table quickly.
You can use precooked bacon, ham, turkey sausage, small pieces of baked ham instead of the sausage. Any meat that is precooked. Use more meat if you would like to serve it without any side meat. Without meat for vegetarians. Substitute Cheddar cheese or Monterey Jack cheese. I’ve used French Bread (use the center part more than the crust), white bread, fresh baked bread, croutons. My ramekins hold about 6 oz. of liquid. Adjust ingredients for smaller ramekins. You may bake in one large dish, but increase baking time to 50 to 60 minutes. Remember, it’s done when it puffs up and turns golden brown.

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