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Egg & Cheese Souffle Bake by


3 slices dense white bread
6 eggs
2 cups whole milk
1/2 cup sour cream
1 T. Grey Poupon Dijon mustard
1 T. chopped garlic
1/4 tsp. each black pepper and crushed red pepper
1 red bell pepper, chopped
1 pkg. shredded Italian 5 Cheese mix
1/3 cup thinly sliced fresh Basil


Oven to 350.

Use pulsing blender to process bread into small crumbs. Add eggs, milk, sour cream, mustard, garlic, and dry seasonings. Blend 1 minute until just blended.

Pour into 10 inch round baking dish sprayed with cooking spray. Stir in bell peppers, 1 cup cheese and 1/4 cup Basil. Top with remaining cheese.

Bake 40 to 45 minutes or until top is puffed and lightly browned. Sprinkle with remaining Basil.

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