Recipes

BAKED EGG SOUFFLE

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This is an old family recipe that has worked its way into the fabric of my life.

Almost every Christmas morning, since I can remember, my Mom has made baked eggs for breakfast.

We sit down with:   bran muffins,  made from scratch , crispy farmhouse bacon and my Mom’s famous baked eggs, not to mention some sparkling wine to get the day started right.  But, baked eggs are not only for the holidays;  they are for  everyday, especially those days you have little time to whip up something delicious.

You can prepare these eggs in a 13 X 9″ pan and heat them up in the oven or microwave through-out the week for a lovely breakfast.  And they are so quick and easy to make that you may even want to make them for dinner.

 

 

BAKED EGG SOUFFLE

 

INGREDIENTS:

1/4 cup butter (melt in micro in your 13 x 9″ pan)

1 1/2 dozen eggs

1 cup sour cream

1 cup milk

2 teaspoons salt

INSTRUCTIONS:

Mix ingredients until blended (I use a Mixer).  Pour into dish that you melted the butter in and bake at 325 degrees until eggs are set and toothpick will come out dry.  Aproximately 45 minutes (depending on your oven and altitude).

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