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Egg Souffle with Garden Veggies and Cheese

by on February 12, 2010 in Breakfast, Eggs February 12, 2010 BreakfastEggs
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Level: Easy

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Description

Very easy to make, light and fluffy, wonderful dish.

Ingredients

  • 2 slices Bread (White Is Preferred, But I Use Whole Wheat)
  • ½ cups Broccoli Florets
  • 4 whole Mushrooms, Sliced
  • 2 whole Green Onions, Sliced
  • ½ cups Tomato, Diced
  • ½ cups Cheese Of Your Choice (I Use Cheddar)
  • 2 whole Eggs
  • ¼ cups Milk

Preparation

Prepare an oven safe small bowl or small casserole dish by lightly greasing it. Next, tear bread into small 1-inch pieces and lay in the dish. Next add broccoli, mushrooms, green onions and tomato. Top all that with cheese.

Next, beat the eggs and milk together for about 1 minute. Quickly pour over the cheese, veggies and bread evenly. Bake in a 400-degree oven for about 25 minutes.

This is a really quick and easy dish and can easily be adjusted to make one big souffle in a large casserole dish. The variations are limitless.

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