Brunch recipes, as promised...
Mar. 13th, 2007 10:33 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rowangolightlyBreakfast Souffle
6 slices bread, crusts removed (I used italian-spiced bread as that was in my freezer)
4 eggs, slightly beaten
1 cup milk
salt and pepper
1/3 lb bacon, cooked crisply, crumbled
1/3 lb sausage, cooked
1 cup shredded cheese (cheddar, swiss or mozzerella; I used cheddar)
3/4 cup sauteed vegetables (I used celery, mushrooms, green pepper and onion)
Grease 6 x 9" baking dish.
Mix together eggs, milk, sald and pepper (I also added smoked onion powder, greek seasoning and more seasoned salt)
Layer souffle as follows:
half the bread to cover bottom of pan
half the egg/milk mixture
half the meat
half the cheese
repeat
Cover and refrigerate overnight. Bake uncovered at 350 degrees for 50 to 60 minutes until puffy and golden brown.
Note: the only thing that made this complicated was that the pan I was using was double the size and I was really, really tired and it was really late so I had to keep adding ingredients to make enough to fill the pan.
Everybody seemed to love it though, and I have to admit myself that this recipe is a real keeper.
x-posted...
6 slices bread, crusts removed (I used italian-spiced bread as that was in my freezer)
4 eggs, slightly beaten
1 cup milk
salt and pepper
1/3 lb bacon, cooked crisply, crumbled
1/3 lb sausage, cooked
1 cup shredded cheese (cheddar, swiss or mozzerella; I used cheddar)
3/4 cup sauteed vegetables (I used celery, mushrooms, green pepper and onion)
Grease 6 x 9" baking dish.
Mix together eggs, milk, sald and pepper (I also added smoked onion powder, greek seasoning and more seasoned salt)
Layer souffle as follows:
half the bread to cover bottom of pan
half the egg/milk mixture
half the meat
half the cheese
repeat
Cover and refrigerate overnight. Bake uncovered at 350 degrees for 50 to 60 minutes until puffy and golden brown.
Note: the only thing that made this complicated was that the pan I was using was double the size and I was really, really tired and it was really late so I had to keep adding ingredients to make enough to fill the pan.
Everybody seemed to love it though, and I have to admit myself that this recipe is a real keeper.
x-posted...