"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Egg Souffle Recipe

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This recipe for Egg Souffle, by , is from WYOMING WILD!-COOKS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mrs. Foti (Wyoming 2nd Grade Teacher)
Added: Saturday, April 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 eggs
1/2 cup light cream
1/2 tsp salt
1/16 tsp pepper
3 oz cream cheese

Directions:
Directions:
Mix all of the ingredients in a blender. You can mix it the night before and follow the rest of the directions in the morning if you like. When ready to bake, pour it into an 8x8 buttered baking dish. Bake at 350 degrees for 20 min. Be sure to bake it until a knife comes out clean. It will be very puffy when you take it out of the oven and deflate slightly after.

Personal Notes:
Personal Notes:
This is another recipe I got from my mother. I remember having this even as a kid. It is good for Sunday morning breakfast, or to serve when you have company.

 

 

 

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