How to Host a Stress-free Holiday Brunch

With the holidays around the corner, we figured now
would be a good time to share our breakfast soufflé recipes! We all know what
it’s like to host a meal at your house – running around, cooking, setting,
cleaning, re-filling, all while forcing a smile on your face. The best part
about our breakfast egg soufflé is that it is a “set it and forget it” dish.
You prepare the soufflé the night before, so there is no need for early morning
prep and clean work. Just wake up, pop it in the oven, and viola – breakfast!

Here are two of our favorite basic soufflé recipes.
One is a traditional egg soufflé, while the other is on the sweeter side – a
French toast bake.

Cheese Soufflé

Makes one 9 X 13” baking dish
Spray pan liberally w/PAM
Ingredients:
2 cups shredded cheese (jack/cheddar or your choice)
6 – 7 slices of white bread, w/out the crust
12 eggs
2 cups milk
2 Tbsp. Melted butter (optional)
Salt & Pepper to taste
Directions:
Sprinkle 1 cup of cheese evenly over the bottom of
the baking dish.  Place the bread evenly
over the cheese, covering as much of the bottom of the pan as possible.  In a separate bowl combine the eggs and milk
until well mixed.  Pour egg mixture over
the bread, making sure all the bread is saturated.  Sprinkle the remaining cheese on top, season
with salt and pepper, cover and refrigerate overnight.  Bake in a preheated 350 degree oven for 35-45
minutes or until eggs are firm and soufflé’ is puffy.  Serve immediately.
FRENCH
TOAST BAKE
Preheat oven to 350 degrees
Spray pan liberally w/PAM
Ingredients:
12 eggs
2 cups milk
2 Tbs vanilla
3-4 medium green apples, sliced (Or any fruit –
Enough to cover the bottom of a 9×13 dish)
½ cup butter, melted
½ cup light brown sugar
1 Tbs water
6-10 slices of white, wheat, or French bread
Cinnamon sugar
Directions:
1.    
Melt
butter and mix in the brown sugar and water, set aside.
2.    
Thinly
slice the apples (or fruit of your choosing) and place them evenly on the
bottom of the prepared pan.
3.    
Pour
the butter mixture evenly over the apples
4.    
Cut
the bread slices in half and place them, overlapping slightly, over the apples
covering the entire dish.
5.    
In
a separate bowl, beat the eggs until light and fluffy, pour in the milk and
vanilla, mixing until no yolks are showing. 
Pour this mixture over the bread slices, making sure all have been
saturated.  Cover and refrigerate over
night.
6.    
Just
before baking, sprinkle with cinnamon sugar and place in a preheated 350 degree
oven for 50-60 minutes or until golden.
Serve dusted with powdered sugar and warm maple syrup
The nice thing about these two recipes is that you
can add whatever you want to satisfy your taste buds. Try different cheeses or
vegetables with the cheese soufflé. You can even add ham, salami, sausage,
bacon, etc. for a more rounded breakfast dish.
For the French toast, use different fruits. Some of
our favorites are canned or fresh peaches or pears, fresh apples, strawberries,
bananas, blueberries, etc. You can even just add raisins for a “Cinnamon, Raisin
French Toast.”
With breakfast ready to go in the morning, you will
actually be able to sit down and enjoy your holiday with the rest of your family
this year!

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