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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Egg Souffle Recipe

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This recipe for Egg Souffle is from WYOMING WILD!-COOKS COOKBOOK, 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:  
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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