This Egg and Cheese Souffle recipe is one of my favorite breakfast dishes for a large number of guests. Plus, it is great for holidays! There are many varieties of this recipe out there, so don’t be afraid to substitute your favorite cheese.
- 7 eggs
- 1 cup whole milk
- 4 oz cream cheese cut into small cubes
- 1 pound muenster cheese (you can also use Havarti, or Monterey Jack), shredded
- 6 tablespoons butter cut into small pieces
- 1/2 cup all purpose flour
- 2 tsp baking powder
- 1/2/tsp salt
- cooking spray or olive oil
Pre-heat oven to 350 degrees
Measure flour and place into small bowl and mix in baking powder.
Mix the eggs and milk in 2 quart mixing bowl with a wire wisk or immersion blender.
Stir in cheeses and butter.
Mix in flour/baking powder
Spray/lightly coat 10 1 cup ramekins with olive oil
Fill ramekins 3/4 full of egg mixture
Place filled ramekins in pre heated oven and baked for 30 imnutes (time may vary in each oven) - center should be set and top should be light golden color.
You can also make this the night before. Chill in refrigerator in bowl or ramekins and bake in the morning!
Recipe Cuisine: American
Recipe By: Unknown - from old hand written recipe - September 30, 2018