#SecretRecipeClub ~ Breakfast Souffles
Welcome to the November 2016 Group B reveal day for Secret Recipe Club. I hope you will take a moment to visit the Secret Recipe Club if you've never heard of it before - it is a wonderful group of food bloggers who are given a secret assignment of another member's blog each month and our goal is to pick ANYTHING from their blog to make and post about on our designated reveal day.
Today is a bittersweet reveal day though - this is our final month of reveals. SRC is closing after many wonderful years of waiting for an assignment, browsing their blog, and having a blast choosing something special to make, enjoy, and share here. I will miss this group a lot.
For November I had the pleasure of browsing The Tasty Cheapskate. Jean's blog offers a plethora of amazing recipes to browse through. You will have no trouble finding something delicious to make and enjoy. You will also find great tips for eating well on a budget, with price breakdowns provided to give you ideas on expense of each recipe. The very first recipe I saw when I opened her blog almost stopped me with no need to look further. But I had decided on breakfast, so I pushed forward!
I am very glad I did - because this is sure to be a new family favorite. It comes together very quickly and resolves one of my biggest pet peeves about many egg dishes I make on weekend mornings - they're never ready at the same time (unless you're doing large batch of scrambled eggs, etc.). This way everyone gets to customize the way they want it, but they are all baked together and you can serve everyone at once. I LOVE that! I also adored the texture of these creamy, smooth eggs. Jean's recipe called for sour cream. Sure - no problem, I always have at least one - often two - containers in my fridge... except for the morning that I already had half the ingredients in the bowl to blend. None. Nada. What??!! How did that even happen?? I'll resolve the issue of the gnomes who are not only stealing socks, but sour cream as well now, later. For today I adapted with 1/2 a brick of softened cream cheese and some milk to thin. I will try again with the sour cream later for comparison - but the cream cheese version was simply fantastic. I adored the creamy texture. I kept ours simple, and just mixed in some cooked Johnsonville sausage links, but the options are endless.
Breakfast Souffles adapted from The Tasty Cheapskate
1/2 cup softened cream cheese
1/4 cup milk
1/2 cup Swiss or Cheddar cheese
1/4 tsp salt
bell pepper, diced (cooked first if preferred)
onion, diced (cooked first if preferred)
- Preheat oven to 350 degrees.
- Blend eggs, cream cheese, milk, shredded cheese, salt, and pepper together in the bowl of a stand mixer until well combined (don't worry if you can still see small chunks of cream cheese, it will blend during baking).
- Lay out 3 - 4 small ramekins on a baking sheet. Prepare the ramekins with nonstick cooking spray and then divide the egg mixture between them (they should be about 1/2 - 3/4 full each). Add in about 1 - 2 TBS of your favorite mix-ins, stir gently.
- Bake in preheated oven for 25 minutes, or until eggs are just beginning to brown and are set through but still soft and creamy (or to your preferred doneness).