Southwest Souffle Egg Bake

Friday, September 30, 2011

The other day, I had a MOPS meeting and had volunteered to bring an egg dish to share with all the mama's for Brunch.  I racked my brain, trying to come up with something delicious to take, and searched online for a few minutes.  Then I remembered one of the egg bakes that my mom has made, courtesy of a family friend, and asked for the recipe.  The recipe given to us was called Southwest Souffle, and it's super yummy!  It was easy to make, can be easily doubled (depending on how many people you are serving) reheats really well, and my little (soon-to-be) 11-month old even thoroughly enjoyed a few bites of the leftovers!  
Southwest Souffle Egg Bake
5 eggs
1/4 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. chili powder
2 cups Monterrey Jack, Pepper Jack or Cheddar cheese
1/4 cup melted butter
1 can (4 oz) diced green chilies

Beat eggs in medium-sized bowl.  Add remaining ingredients, beating briefly after each addition.  Pour into buttered 8x8 pan (or you can use 6 ramekins to make individual souffles!).  Bake at 350° for 30 minutes.  Let sit 5 minutes before cutting and serving!  

I doubled my batch, making it in a 9x13-sized pan and ended up getting 24 squares cut out of the pan.  Perfect amount for sharing at the MOPS Brunch, and for taking a few leftovers home to feed to my babes!

You can also add in 1 cup cottage cheese to add a different consistency to the entire thing, but I didn't have any when I was making mine, and it turned out just fine and still perfectly tasty!  I was also thinking you could get creative and add black olives, diced tomatoes or cilantro on the side, to go with the Southwest theme.

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2 comments

  1. We had this for breakfast this morning! It was SO good!

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