Monday, May 23, 2011

Recipe of the Week: Easy Cheese-y Egg Souffle

One of our most popular and enduring recipes here at the Inn at Playa del Rey is our Egg Souffle. What's the difference between a souffle and a quiche or a frittata? A quiche is served in a pie crust, and a frittata is more like an omelet and does not contain bread. We call our recipe a souffle because it comes out so light and fluffy!

Serve our amazing souffle at your next breakfast or brunch!

Three Cheese Soufflé with Fresh Basil

Makes one 9 X 13” baking dish
Spray pan liberally with non-stick cooking spray

Ingredients:
2 cups shredded cheese (jack/cheddar blend)
1/2 cup goat cheese
2-3 leaves of fresh basil
6 – 7 slices of white bread, with the crust cut off
12 eggs
2 cups milk
2 Tbsp. melted butter
salt & pepper to taste

Directions:
Sprinkle 1 cup of shredded cheese evenly over the bottom of the baking dish.  Place the bread evenly over the cheese, covering as much of the bottom of the pan as possible.  In a separate bowl combine the eggs, milk and melted butter until well mixed.  Pour egg mixture over the bread, making sure all the bread is saturated.  Sprinkle the remaining cheese and torn (or cut up) pieces of basil on top, season with salt and pepper, cover and refrigerate overnight.  Bake in a preheated 350 degree oven for 35-45 minutes or until eggs are firm and soufflĂ©’ is puffy.  Serve immediately.



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