The American Girl Soufflé
Baked Eggs
It is Sunday morning and I am feeling lazy. Yep! Guilty, I feel lazy! Most mornings I enjoy getting up early, drinking a cup of coffee and relaxing before I have to get ready for work. But let’s face it, Sunday’s are not meant for early rising. If anything they are meant for sleeping in, lounging on the sofa with your favorite pajama pants and slippers on, while watching awesomely bad TV. So when it comes to breakfast I try to keep it simple, yummy and oh so easy.
Baked eggs are not a new concept for cooking eggs. My mom used to do this when I was a kid. It is a great way to clean out your refrigerator with extra vegetables that need to be used before they spoil or if you are having a large amount of people over for brunch.
Personally, this is probably one of my favorite breakfast dishes that can be altered any way. Try a different cheese or add some vegetables. It is a sure crowd pleaser that will leave even the hungriest satisfied and full!
Ingredients: Yields 4 servings
- 6 large eggs
- ½ c. Whole Milk
- ½ c. Heavy cream
- 1-2 tsp. of Gibson’s Steak House Seasoning Salt
- 1 tbsp. butter
- 5-6 large spoonfuls of finely grated Parmesan Cheese
- Handful of Chopped Parsley for garnish
- About 1 ½ green onion chopped finely
Directions:
- Pre-heat oven 400 degrees
- Whip together eggs, milk, and cream.
- Add Gibson’s Seasoning Salt
- Pour into a small oven safe dish
- Sprinkle Parmesan Cheese on top
- Cut the butter into small cubes and add to the top.
- Bake for 25-30 minutes or until lightly browned on top (it is finished when a knife is inserted in the center and comes out clean).
- Garnish with parsley and green onion
I LIKE — Look GOOD