There is nothing of the finicky French creation in this soufflé; delicious, easy, and great to make for a crowd, a Texas breakfast soufflé is adaptable and simple. Though this recipe hails from my mother’s former neighbor in Lake City, Minnesota, it’s been adapted through the years for my dad’s big Texas family with a crucial addition: green chili.
Tips for Making This Dish
This is a good recipe for big family gatherings because you can prepare the soufflé the night before and simply stick it in the oven the next morning, where it’ll be ready to eat in about an hour. You can also accommodate vegetarians easily with this recipe by substituting the meat for mushrooms or another substantial vegetable. If you have leftovers, this dish reheats beautifully in the oven if you put it in at 325 for about 10-15 minutes.
We typically make ours with bacon or crumbled sausage, but it would be delicious with thin-sliced ham or chorizo (or mushrooms or spinach or sun-dried tomatoes, for the vegetarians out there). To accommodate more delicate palates you can put green chili on only half of the soufflé, but to kick it up a notch I would add a layer of sliced jalapeños along with the green chili. If you want to REALLY go for it, you can make it “Christmas” style – that is, with both red AND green chili.
Texas Breakfast Soufflé Recipe
Texas Breakfast Soufflé
Equipment
- Paring Knife
- Cutting board
- Frying Pan
- Mixing bowl
- Measuring cups
- Measuring spoons
- whisk
- 9×13” 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 9×13 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
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