Breakfast Souffle Recipes

BREAKFAST SOUFFLE

Breakfast Souffle image

This is a wonderful breakfast souffle that you can easily switch out the bacon for sausage or ham. It is nice because it can be made the night before so your not rushing around in the morning. Great for breakfast buffets!

Provided by JackieMarie

Categories Breakfast

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

1/2 lb grated cheddar cheese
1/2 lb grated swiss cheese
2 lbs cooked crisp bacon, crumbled
1/4 cup onion, chopped
1 dozen egg
2 cups milk
4 slices bread
salt & pepper

Steps:

Preheat over to 350 degrees.
Mix eggs and milk.
Put slices of bread on the bottom of greased 9 X 13 pan.
Put cheese over bread.
Put bacon on next and then onion.
Pour egg mix over and refridgerate overnight.
Bake 45 minutes - 1 hour.
You can serve this with bagels, fresh fruit, etc.

Nutrition Facts : Calories 1007.4, Fat 73.9, SaturatedFat 30.1, Cholesterol 468.4, Sodium 3059.9, Carbohydrate 13.7, Fiber 0.4, Sugar 1.8, Protein 68

EASY BREAKFAST SOUFFLE

Easy Breakfast Souffle image

Make and share this Easy Breakfast Souffle recipe from Food.com.

Provided by Janae

Categories Breakfast

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

8 slices whole wheat bread, cut in cubes
6 eggs
3 cups milk
1 lb cheese, grated
3/4 teaspoon dry mustard
1 lb cooked sausage
1 teaspoon salt
1 teaspoon pepper

Steps:

Layer bread cubes in a greased 9X13 pan, followed by a mixture of cheese, beaten eggs, milk, sausage, and seasonings.
Set overnight in refrigerator.
Start in a cool oven.
Bake at 350* for 45 minutes.
Serve Immediately.

Nutrition Facts : Calories 543.4, Fat 36.5, SaturatedFat 16.8, Cholesterol 250.1, Sodium 1461.3, Carbohydrate 22.4, Fiber 2, Sugar 1.9, Protein 31.5

EGG SOUFFLE

Egg Souffle image

This simple dish can be made the night before and then popped in the oven for brunch. It's packed with cheese goodness and topped with a crunchy cornflake crust.

Provided by CARRIE5171

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 14h20m

Yield 8

Number Of Ingredients 9

Ingredients

16 slices white bread, with crusts trimmed
8 ounces shredded Cheddar cheese
1 ½ cups shredded Swiss cheese, divided
7 eggs
3 cups milk
½ teaspoon onion powder
½ teaspoon Dijon mustard
3 cups cornflakes cereal
¼ cup margarine, melted

Steps:

Lightly butter a 9x13 inch baking dish. Cut bread slices into 1/2 inch cubes. Line bottom of pan with one half of bread cubes. Sprinkle cheddar cheese and 1 cup Swiss cheese on top of bread cubes, reserve 1/2 cup Swiss cheese. Spread remaining bread cubes on top of cheese.
Mix the eggs, milk, onion powder and mustard. Pour egg mixture over the bread. Sprinkle the remaining 1/2 cup cheese over the egg mixture. Cover with foil and refrigerate overnight.
The next morning, preheat oven to 375 degrees F (190 degrees C). Place cornflakes in a bowl and drizzle with melted margarine. Spread cornflakes on top of casserole.
Bake in preheated oven for 30 minutes covered, then uncover and bake for an additional 15 minutes.

Nutrition Facts : Calories 521.3 calories, Carbohydrate 40.8 g, Cholesterol 218.5 mg, Fat 28.5 g, Fiber 1.5 g, Protein 25.6 g, SaturatedFat 13.4 g, Sodium 803.7 mg, Sugar 8.4 g

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