English Meadows Breakfast Souffles
Total preparation time: 75 mins
Serves: 6Ingredients:
- 6 Thick slices of French bread
- 1 1/2 cups Cheddar Cheese - grated
- 1/2 cup Sausage - chopped, cooked, drained
- 6 oz Mushrooms (canned is OK)
- 6 oz Aparagus tips (canned is OK)
- 1 1/2 cups Milk
- 6 Eggs - large
- Butter
- Pepper
- Oregano
Steps:
- Butter 6 ramekins (I use 10 oz ramekins …if you use smaller ones, then cut down on volume of liquid ingredients). Butter one side of bread and place butter side up in each ramekin. Generously pepper the bread and layer sausage, mushrooms and asparagus on top of the bread. Cover all with ¼ C of cheese. Beat milk with eggs and add Oregano to taste (go gentle with the Oregano or it will all taste like pizza !!!) Pour over the cheese and other ingredients in each of the ramekins. Cover and refrigerate overnight.
- Butter 6 ramekins (I use 10 oz ramekins …if you use smaller ones, then cut down on volume of liquid ingredients). Butter one side of bread and place butter side up in each ramekin. Generously pepper the bread and layer sausage, mushrooms and asparagus on top of the bread. Cover all with ¼ C of cheese. Beat milk with eggs and add Oregano to taste (go gentle with the Oregano or it will all taste like pizza !!!) Pour over the cheese and other ingredients in each of the ramekins. Cover and refrigerate overnight.
- Serves 6 (this is one of those great recipes that scale perfectly for larger groups. Just increase the ingredients with direct proportions for the number of guests you are serving)
You might want to place a cookie sheet on the rack underneath the rack the ramekins are on in the oven just in case you get some overflow while baking. It will save the smoke detectors from going off (and yes, this has happened to me in the Inn !!!!)