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Comida Kraft
Egg and Cheese Soufflé-Style Bake

Egg and Cheese Soufflé-Style Bake

Start the day off with our delicious Egg and Cheese Soufflé-Style Bake. Why settle for ordinary when you can enjoy the flavors of sour cream, Dijon mustard, garlic, red pepper and fresh basil in your bake? You can even make Egg and Cheese Soufflé-Style Bake ahead of time for an easy morning.
What You Need
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3 slices dense white sandwich bread
6 eggs
2 cups whole milk
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 Tbsp. GREY POUPON Dijon Mustard
1 Tbsp. chopped garlic
1/4 tsp. each black pepper and crushed red pepper
1 red bell pepper, chopped
1 pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese Blend, divided
1/3 cup thinly sliced fresh basil, divided
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Let's Make It
Heat oven to 350°F.
Use pulsing action of blender to process bread into small crumbs. Add eggs, milk, sour cream, mustard, garlic and dry seasonings; blend 1 min. or just until 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 min. or until top is puffed and lightly browned. Sprinkle with remaining basil.
Serve immediately.
Kitchen Tips
Tip 1
Make Ahead
The ingredients for this easy-to-make soufflé can be mixed together ahead of time. Refrigerate up to 24 hours before baking as directed, increasing the baking time if necessary until soufflé is done.
Tip 2
Mindful Eating
Manage portions by using a smaller plate for your meals and snacks. This will help you stick to the recommended serving sizes of your favorite recipes.
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