Ingredients: |
Ingredients: Breakfast Souffle "Muffins"
This is a great basic recipe that can be altered in so many ways without
having to run to the store (unless of course, you don’t have eggs).
Store bought bakery breads will tend to make it a heavier soufflé but can
impart tremendous flavor. However, shy away from those with nutty/seeded crusts.
**Serves 6 hefty portions, 8 portions if other foods are being offered.
10 slices of bread, crusts removed (white, whole wheat, French, Italian, specialty bakery bread)
½ lb. Monterey Jack cheese, shredded ( any type works well- Swiss, Cheddar)
¼ lb. Parmesan, freshly shredded
3 scallions, finely chopped
1T. fresh Thyme leaves
2c. milk (1% works just fine)
4 eggs
2t. Worcestershire Sauce
2t. mustard (Dijon)
s & p
3T. melted butter, cooled slightly
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Directions: |
Directions:Preheat oven to 375. Butter a 1-1/2qt soufflé dish, springform pan, 6 XL size muffin tin or 12 basic muffins size tin. In food processor or blender, combine all ingredients. Pour into soufflé dish and place on baking sheet. Bake for 50-55 minutes for full size, only 25-35 for muffin size, until golden brown and slight jiggle to the middle. Let sit for 10 minutes before serving.
**Can be assembled one day in advance leaving the addition of melted butter until right before baking. Let mixture sit at room temperature for 1 hour before adding melted butter.
***Substitute individual ramekins for one soufflé dish. Butter ramekins, fill and place on baking sheet. Bake for only 40 minutes.
*** Could easily add julienned deli ham and use Swiss cheese; or just add ½-1 lb cooked sausage.
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