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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Breakfast Souffle Recipe

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This recipe for Breakfast Souffle is from Inside Our Old Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 slices Bacon
4 T butter
2 3 oz pkg chipped beef, coursely shredded
1/2 pound mushrooms, sliced and lightly sautéed in butter
1/2 c all-purpose flour
1/4 tsp pepper
1 quart of milk
12 eggs, lightly beaten
1/4 tsp salt
3/4 c milk or half and half
4 T butter, melted
Directions:
Directions:
Preheat oven to 350 degrees. Butter 9 inch souffle dish. Cook bacon and discard fat from skillet. Remove skillet from heat and add butter, chipped beef and 3/4 of the mushrooms. Mix well and sprinkle with flour and pepper. Gradually stir in milk, cook, stirring, until mixture is thickened and smooth. Cover and set aside. Combine eggs, salt and 3/4 c milk. Cook in butter until softly scrambles; do not overcook or eggs will be dry. In prepared souffle dish, layer eggs and sauce twice ending with sauce. Garnish with remaining mushrooms and bake for4 15-20 minutes
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This has been my family Christmas Breakfast for many years. Prepared the day before, pop in the oven when you start the coffee. Or: Set in a timed oven when you go to church, it's hot when you get home!
From San Francisco ala Carte, The Junior League of San Fransico, 1979

 

 

 

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