Egg & Cheese Souflee
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
bread, sliced (enough to fill an ovensafe bowl 2/3 full)butter (enough to lightly butter all the bread)8 oz. reduced fat shredded cheese, any type2 eggsabout a half gallon of reduced or FF milkcayenne pepper
Grease a large, oven safe bowl. Butter several slices of bread lightly--this is easiest if the butter has set out at room temperature for a bit before hand. Cut the bread into small squares, about 9 per slice.
Put a layer of buttered bread, butter side down, enough to cover the bottom of the bowl. Sprinkle a light layer of cheese across the top of the bread, then a sprinkling of cayenne pepper, more if you like spice and less if you want less spice.
Repeat the process until the bowl is 2/3 full, buttering bread as needed and ending with cayenne pepper.
In a separate bowl, whisk 2 eggs together with 2 cups of milk. Pour the mixture over the top of the bread & cheese, being careful to spread it evenly over the entire top of the bowl.
Next pour milk into the bowl until it JUST reaches the top of the mixture. If the milk comes up above the last layer of bread and cheese, your souflee will be too runny.
Cover your hand in a plastic baggie (or make sure your hand is very clean) and press the mixture down all over, pumping (i.e. mixing) it.
For best results, cover the bowl in saran wrap and let it sit overnight so that the flavors have time to mix. If possible let it sit for at least a few hours before cooking.
Cook uncovered at 350 degrees for one hour or until brown and bubbly on top.
as an alternative, you can vary the cheeses used, the type of bread used and can even add layers of chopped veggies between the bread and cheese.
Number of Servings: 8
Recipe submitted by SparkPeople user AMAZONWOMAN804.
Put a layer of buttered bread, butter side down, enough to cover the bottom of the bowl. Sprinkle a light layer of cheese across the top of the bread, then a sprinkling of cayenne pepper, more if you like spice and less if you want less spice.
Repeat the process until the bowl is 2/3 full, buttering bread as needed and ending with cayenne pepper.
In a separate bowl, whisk 2 eggs together with 2 cups of milk. Pour the mixture over the top of the bread & cheese, being careful to spread it evenly over the entire top of the bowl.
Next pour milk into the bowl until it JUST reaches the top of the mixture. If the milk comes up above the last layer of bread and cheese, your souflee will be too runny.
Cover your hand in a plastic baggie (or make sure your hand is very clean) and press the mixture down all over, pumping (i.e. mixing) it.
For best results, cover the bowl in saran wrap and let it sit overnight so that the flavors have time to mix. If possible let it sit for at least a few hours before cooking.
Cook uncovered at 350 degrees for one hour or until brown and bubbly on top.
as an alternative, you can vary the cheeses used, the type of bread used and can even add layers of chopped veggies between the bread and cheese.
Number of Servings: 8
Recipe submitted by SparkPeople user AMAZONWOMAN804.
Nutritional Info Amount Per Serving
- Calories: 335.9
- Total Fat: 12.6 g
- Cholesterol: 83.2 mg
- Sodium: 665.9 mg
- Total Carbs: 36.6 g
- Dietary Fiber: 1.4 g
- Protein: 18.7 g
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