Egg & Cheese Souffle Bake by
Ingredients
3 slices dense white bread
6 eggs
2 cups whole milk
1/2 cup sour cream
1 T. Grey Poupon Dijon mustard
1 T. chopped garlic
1/4 tsp. each black pepper and crushed red pepper
1 red bell pepper, chopped
1 pkg. shredded Italian 5 Cheese mix
1/3 cup thinly sliced fresh Basil
Instructions
Oven to 350.
Use pulsing blender to process bread into small crumbs. Add eggs, milk, sour cream, mustard, garlic, and dry seasonings. Blend 1 minute until just blended.
Pour into 10 inch round baking dish sprayed with cooking spray. Stir in bell peppers, 1 cup cheese and 1/4 cup Basil. Top with remaining cheese.
Bake 40 to 45 minutes or until top is puffed and lightly browned. Sprinkle with remaining Basil.
Use pulsing blender to process bread into small crumbs. Add eggs, milk, sour cream, mustard, garlic, and dry seasonings. Blend 1 minute until just blended.
Pour into 10 inch round baking dish sprayed with cooking spray. Stir in bell peppers, 1 cup cheese and 1/4 cup Basil. Top with remaining cheese.
Bake 40 to 45 minutes or until top is puffed and lightly browned. Sprinkle with remaining Basil.