Tuesday, February 15, 2011

Breakfast "Souffle" Casserole

Wait!

I don't want to hear the screech of squealing tires away from this post just because I used the word "souffle".

This isn't hard. 

And it's not scary.

You can do it, my sweet friend. 

Add it to your brunch menu!

 Mix together a drained can of Rotel and shredded cheese.

 Beat the egg whites until they look about like this.

In another bowl, whisk together the egg yolks,
flour, evaporated milk, salt, and pepper...

until it looks like this. 

Then gently incorporate the egg whites into the yolk mixture.
This is called "folding."
Here's a video how-to.

It will look something like this.
(Perfectionists "fold" until there are no lumps of egg whites visible.
I am not a perfectionist.)

 Pour "folded" mixture over the cheese,

spread evenly,

top with tomatoes
(you can do as I did in the photo,
or make them cover the top completely.).

 Sprinkle with shredded cheddar cheese,
and bake at 325 for 30 minutes.

See the little poof?  Fun, huh? 
It tastes like a spicy, cheesy cloud.



Breakfast Souffle Casserole
serves 6-8

10-ounce can of Rotel (tomatoes and green chilies), well-drained
2 cups Monterey Jack and Colby cheese, shredded (substitute cheddar if desired)
4 egg whites
4 egg yolks
2/3 cup evaporated milk
1 tablespoon flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
5 Roma tomatoes, sliced
1/4 cup shredded cheddar cheese

Preheat oven to 325 degrees.

In a large bowl, combine cheeses and the drained can of Rotel. 

Grease a baking dish (anything between a 9 x 9 and a 13 x 9 works well).

Spread the cheese/Rotel mixture in the bottom of the baking dish. 

In a large bowl (or the bowl of an electric mixer), whisk the egg whites until stiff peaks form (3-4 minutes with a mixer, and, bless your heart, a little longer by hand). 

In the bowl you used to mix the cheese (I'm trying to lessen dirty dishes here), whisk the egg yolks, milk, flour, salt, and pepper until well blended.

Gently "fold" beaten egg whites into the egg yolk mixture.  ("Folding" means to gently and patiently stir, bringing the batter up from the bottom of the bowl to fully blend with the egg whites.)
Pour the egg mixture over the cheese mixture.  Top with sliced tomatoes, and sprinkle with cheddar cheese.

Bake for 25-30 minutes.
--------------------------

Thanks to Kimmie over at Sugar and Dots for her Wednesday linky party!


Come on over to see all the great things that have been "whipped up" today!

7 comments:

heather -Gathering Spriggs said...

yum! looks like something we could both eat! i wanna try it. thanks for taking the scary out of french words like soufle and creme brule (however you spell it)

Medifast Coupons said...

I am thinking your breakfast souffle casserole is going to be really good for tonight's dinner. Love breakfast for dinner. Thanks for sharing your recipe, look so forward to having.

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Polish Mama on the Prairie said...

Yummmm... I would not have thought to do a layered souffle. You just inspired me to make one, maybe tomorrow with a Polish twist! Love your blog, btw. The title of your blog is really nice :)

Caneel said...

Love, love breakfast "souffles!" I think I need to make one ... :)

Amelia@SavoryandSweet said...

a spicy, creamy cloud of deliciousness. :) It looks beautiful and yummy!

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