This easy and delicious Egg Cheese Souffle is the perfect dish for breakfast or a light dinner. Here’s how to make it.
Ingredients
- 4 eggs
- 2 c. milk
- 1/2 tsp. mustard
- 1/2 tsp. salt
- 1/8 tsp. onion powder
- dash of pepper
- 2 c. croutons (cheese)
- 1 c. grated Velveeta
Baking Instructions
- In greased baking dish, place croutons and Velveeta.
- Mix eggs, milk, mustard, salt, onion powder and pepper.
- Pour on top of cheese.
- Place crumbled bacon on top.
- Bake at 325° for 50 minutes.
Calorie: 450
Total cooking time:1 hour
Difficulty level: Easy
A Souffle Saga Worthy of a Sitcom
Alright, folks. Let’s talk about egg cheese souffle. Now, I’m no Julia Child, but I do know my way around a kitchen. This particular souffle, though, it gave me a run for my money. Let me tell you, it was like an episode of Friends, only with less coffee and more eggs.
The Assemble of Ingredients
So there I was, ready to tackle this souffle. I had my eggs, milk, mustard, salt, onion powder, and pepper all lined up like little soldiers ready for battle. And then there were the croutons. Cheese croutons, to be exact. I felt like a giddy schoolkid at lunch, clutching my bag of cheesy croutons like they were a prized possession. Aaaand let’s not forget the Velveeta. I mean, what’s a souffle without a good helping of processed cheese? (Don’t answer that, purists.)
The Great Crouton and Cheese Layering Event
Now, the recipe says to start by placing the croutons and Velveeta in a greased baking dish. Sounds easy enough, right? Well, let me tell you, folks, I have never felt more like a culinary artist than when I was delicately placing croutons in that dish. I was like an old master, working on a mosaic of fromage. And the Velveeta? Let’s just say, I’ve found my calling as a cheese grater.
The Concoction of the Liquid Gold
Next up, the egg mixture. You know, the eggs, milk, mustard, salt, onion powder, and pepper? Yeah, that. Mixing it was a breeze. Almost too easy. It was suspicious, like when your dog doesn’t bark at the mailman. I was half expecting the eggs to stage a coup or the milk to suddenly turn sour. But, thankfully, everything went smoothly. Like a well-oiled machine. Or a well-greased baking dish, in this case.
The Pouring and the Baconing
After the mixing, came the pouring. Now, pouring might not sound like a high-stakes activity, but when you’re pouring a liquid concoction over a cheese-and-crouton masterpiece, it feels like defusing a bomb. And then, just when I thought I could breathe, it was time to sprinkle crumbled bacon on top. There’s nothing quite like the pressure of evenly distributing bacon pieces, let me tell you.
The Waiting Game
Once everything was assembled, it was time to bake. 325° for 50 minutes. Let me tell you, those were the longest 50 minutes of my life. I sat there, peering into the oven like a kid at a candy store window, just waiting for the souffle to rise. And when it did, oh boy, it was like watching a phoenix rise from the ashes. Or a really cheesy, eggy phoenix, at least.
The Aftermath
So there you have it, the saga of the egg cheese souffle. From crouton layering to bacon sprinkling, it was a roller coaster of emotions. And the best part? The souffle turned out to be pretty darn delicious. Who knew a mix of eggs, milk, and a whole lot of cheese could create such magic? Although, to be honest, the real magic was getting through the process without a single mishap. I guess there’s a first time for everything. Now, if you’ll excuse me, I have a souffle to devour.
