Texas Breakfast Soufflé
Delicious, easy, and great to make for a crowd, a Texas breakfast soufflé is an adaptable and simple breakfast treat.
Servings: 12
Calories: 364kcal
Equipment
- Paring Knife
- Cutting board
- Frying Pan
- Mixing bowl
- Measuring cups
- Measuring spoons
- whisk
- 9x13” Pan
- Grater (if you’re grating your own cheese instead of buying pre-shredded)
Ingredients
- 12 eggs
- 1 ½ c milk
- 1 tbsp salt
- 1 tsp pepper
- 1 tsp cayenne pepper
- 1 tsp paprika
- 1 loaf white sandwich bread such as Wonderbread
- 1 lb bacon, sausage, chorizo, or other meat of your choice
- 7 oz diced green chili
- 1 lb shredded cheddar cheese
Instructions
- Grease the bottom of a 9x13 baking pan.
- Sauté the meat or vegetables of your choice until just done; you don’t want to overcook as it will be going into the oven. If you’re using meat that doesn’t require cooking, such as prosciutto or pre-cooked diced ham, or a very delicate vegetable, such as arugula, skip this step.
- If making the same day, preheat the oven to 250℉. If making the night before, skip this step (for now).
- In a large bowl, whisk together the eggs, milk, salt, pepper, paprika, and cayenne. Set aside.
- Layer the white bread flat into the bottom of the baking dish. Add a layer of the meat/veggies, then the chilis, then the cheese. Repeat layers (bread>meat>chili>cheese)until you’re out of bread. Pour the egg mixture over it all.
- If cooking immediately, bake at 250℉ for 1 hour, uncovered. If cooking the next day, cover and refrigerate. Bring the dish back up to room temperature before baking. Serve immediately with a big pot of coffee.
Nutrition
Calories: 364kcal
