Breakfast swiss souffle recipe

Breakfast Swiss Souffle recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delicious and easy breakfast recipe? Look no further than the Breakfast Swiss Souffle! This delightful dish is perfect for a lazy weekend morning or when you have guests over. Made with fluffy eggs, Swiss cheese, and a hint of herbs, it's a savory treat that will leave everyone asking for seconds. Whether you're a seasoned cook or just starting out in the kitchen, this recipe is sure to impress.

Keywords: breakfast, Swiss souffle, recipe, easy, delicious.

Breakfast swiss souffle recipe details

Breakfast swiss souffle recipe, recipe Rating: 4.6
Number of votes:109

Ingredients:

1 small loaf sourdough French bread, broken into small pieces

1/3 pound Swiss cheese, grated

1/4 pound Monterey Jack cheese, grated

2 cups milk

10 eggs, lightly beaten

1/4 cup dry wine

2 scallions, minced

2 teaspoons yellow mustard

salt (to taste)

1/4 teaspoon pepper, freshly ground

1 cup sour cream

1/2 cup Parmesan cheese, freshly grated

1 cup chunky salsa, your favorite

Instructions:

“Add chunks of ham or chicken to this dish and you will have an outstanding luncheon entree. Everybody always wants to know the recipe.” …Victoria Farmer

In a 9 x 13 x 2-inch buttered baking dish, place the pieces of bread. Sprinkle the two cheeses on top. In a large bowl, place the milk, eggs, wine, scallions, mustard, salt, and pepper. Beat the ingredients together well. Pour the mixture over the bread. Cover the baking dish with foil and refrigerate it overnight.

Remove the baking dish from the refrigerator and let it come to room temperature. Preheat the oven to 325 degrees. Bake the souffle for 1 hour or until it is firmly set. In a small bowl, place the sour cream and Parmesan cheese and mix them together. Spread the mixture on top of the souffle.

Return the souffle to the oven and bake it for 10 minutes more or until it is lightly browned. Remove the souffle from the oven and let it sit for 10 minutes. Cut it into squares. Place a spoonful of salsa on top of each piece (or on the side).

Serves: 12