Breakfast Soufflé
Breakfast Soufflé is an moderately easy dinner. Made with 6 eggs, 2 c. milk, 2 tsp. dry mustard, several dashes of worcestershire sauce and 2 c. seasoned bread crumbs (like pepperidge farm), this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
👨🍳 Instructions
Whip together slightly the eggs, milk and seasonings.
Mix all ingredients together.
Pour into greased 8 to 12-cup casserole. (Important: Must rest overnight in the refrigerator.
This causes the soufflé to rise.)
Bake at 350° for 1 hour.
Serves 6 to 8.
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
💬 Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment