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Mini Egg Souffle

Mini Egg Souffle


• 1 1/4 cup shredded sharp cheddar cheese
• 2 large eggs lightly beaten
• 1 1/4 cup milk
• 3/4 teaspoon worcestershire sauce
• 2 tablespoons butter
• Grated parmesan
• Bacon
• Turano Brioche Rolls


① Trim crusts from bread slices and cut into 1/2-inch cubes.
② Beat the eggs in a large mixing bowl. Add milk, cheese and Worcestershire sauce. Mix together, then stir in the bread.
③ Let stand for 15 minutes.
④ Put 1/3 cup of the soufflé mixture into buttered muffin cups in a muffin tin.
⑤ Place the muffin tin on a baking sheet with a small lip, fill until water covers the entire sheet
⑥ Bake at 375° F until set, about 25-30 minutes. Remove when they have puffed up and are slightly brown on top.
⑦ Sprinkle chives on each soufflé for garnish.

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