hope you like this recipe. I really thought it out
Preheat oven to 400\u00b0F. Liberally grease 4 - 8 oz souffle dishes. Dust with Parmesan then place on a baking tray.
Melt butter in a medium saucepan over low heat. Add flour and cook, stirring, for 1 min. Gradually whisk in milk, egg yolks and cayenne. Season. Bring to a boil, stirring. Simmer for 3 mins. Stir in Gruyere, ham and chives. Transfer to a bowl.
Whip egg whites to soft peaks then fold into cheese sauce. Distribute between prepared dishes then run a knife around the rims. Bake for 10-15 mins, until golden. Serve.
Note:
This recipe is good for taking to covered dish brunch. Reduce cooking time to 45 minutes and when done, remove from oven and cover with foil and then wrap in several thicknesses of newspaper and it will stay warm for an hour.
75 Fahrenheit.
Take the souffle out of the fridge and
train and chill.
For Souffle Base:
Bring a pot
Place bread on bottom of a 9 x 13-inch pan.
Cover with ham or bacon, then cheese.
Set aside.
Combine eggs, mustard, milk, salt and pepper; beat well.
Pour over ingredients in pan.
Cover and refrigerate overnight.
Before baking, mix crushed corn flakes and melted butter; sprinkle over top of souffle.
Bake 45 to 60 minutes at 350\u00b0.
gain later on in the recipe. Set this bowl aside. It
Whip together slightly the eggs, milk and seasonings.
Mix all ingredients together.
Pour into greased 8 to 12-cup casserole. (Important: Must rest overnight in the refrigerator.
This causes the souffle to rise.)
Bake at 350\u00b0 for 1 hour.
Serves 6 to 8.
Mix everything together and bake at 350\u00b0 for 45 to 60 minutes in a 9 x 13-inch cake pan (or until knife inserted in center shows that the egg is well cooked).
This can be prepared and refrigerated overnight for a special Sunday morning breakfast.
Prepare 13 x 9-inch baking dish with cooking spray.
Cut a circle from the center of each slice of bread.
Tear crusts and place in baking dish.
Spread cooked meat and shredded cheese over torn bread.
Place bread circles on top.
In a large mixing bowl, mix eggs and milk; pour over ingredients in baking dish.
Cover with aluminum foil and refrigerate overnight.
Preheat oven to 350\u00b0.
Bake souffle approximately 1/2 hour, covered.
Remove foil and bake about another 1/2 hour or until golden brown.
Serves 4.
f necessary.
For the souffle: Butter and flour a 2
Layer bread, cheese and chopped sausage in a rectangular casserole dish and then repeat.
Mix eggs, milk and mustard together.
Pour over top with mushrooms.
Refrigerate overnight.
This recipe is a lot quicker if
go through the whole recipe here, but you can use
erve with extra hogao (this recipe makes extra), chopped cilantro, lime
ottom of dish with cooked breakfast sausage.
Grate 3 potatoes
bout half full as the souffle will rise.
Sprinkle on
) This is called breakfast tea or you could use, Recipe #286617. Serve
said I made this recipe up for my meat and
Cook sausage, breaking it up, and drain.
Mix all ingredients. Put in a 7 x 12-inch pan and refrigerate overnight.
Bake at 350\u00b0 for 35 minutes.
Let rest for 10 minutes prior to cutting.
A little of Tony Chachere seasoning can be added.
This recipe can be altered by using more bread and/or less cheese with same results.