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Egg Souffle Recipes

June 16, 2011
Egg and Cheese SouffleWonderful dish to share with friends and family. They will keep going back for more!

Ingredients:

  • 3 Tbsp. butter
  • 3 Tbsp. flour
  • 1 cup milk
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  • 1 whole onion, finely chopped
  • 1 (16 oz.) pkg. grated cheese, more if you like (I use Monterrey jack, as the oil does not separate, but you may want to experiment with other cheeses)
  • 2 (10 oz.) pkgs. frozen spinach (you may use fresh, if you like)
  • 3 eggs, separated

Directions:

Preheat oven to 350 degrees F. Grease casserole dish.

Melt butter in a pan. Add the 3 tablespoons flour. Mix until it becomes a smooth paste. Add milk and heat on low, stirring occasionally until it becomes slightly thicker.

Add chopped onion and stir in with other ingredients. Stir in grated cheese, and heat on low until melted. Separate egg whites from yolk. Beat egg yolk and add to other ingredients in pan. Vigorously beat the egg whites, until they are foamy then fold into pan with the rest of the ingredients.

Pour blended ingredients into the greased casserole dish and bake at 350 degrees F for 1 hour. Periodically check to make sure that it is cooking evenly, not burning.

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Enjoy!

Servings: 6
Prep Time: 30 Minutes
Cooking Time: 1 Hours

By Cathy Heller from South Pasadena, CA

 
Read More Comments

September 21, 2010

This little goodie is easy to make, uses up un-usable leftovers, and is very inexpensive. It does not "collapse" like a real souffle and can be made ahead of time and baked before serving. You may add meat, veggies, and condiments to suit your taste and leftover "stash".

 
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