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Merle

Egg Souffle (Aunt Shirley)

By

Great for a sunday Brunch

Rate this recipe 4/5 (1 Votes)
Egg Souffle (Aunt Shirley) 0 Picture

Ingredients

  • Ingredients:
  • 12 eggs, beaten
  • 2 T butter
  • 2 T flour
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 2 C milk
  • 1-2 cups shredded cheddar cheese
  • 1/2 C diced onion
  • 3 T butter
  • 1 3oz. can mushrooms drained
  • 4 tsp butter, melted
  • 2 1/4 C bread crumbs or FF onions
  • 1/8 tsp paprika

Details

Preparation

Step 1

Melt 2 T butter in ssaucepan
Blend in flour, salt, pepper
Add Milk and cook and stir until bubly
Stir in cheese until melted. Then set aside.

Largkillet - cook onion and 3T butter until tender, not brown.
Then add eggs,scramble together till set.
Fold in mushrooms toeggs.
Then put to cheese sauce

Then turn into pyrex dish.

Combine melted butter, crumbs (or FF onions) and paprika.
Sprinkle on top of eggs
Cover and chill 30 minutes.
Bake uncovered 30 minutes in 350 oven
at around 15 minutes, puton FF onions or bread crumbs.

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