Holiday Breakfast Soufflé
“I am obsessed with this recipe as it has been handed down in my family on a literal post card from my great- grandmother. Despite being Jewish, we make this soufflé every Christmas Eve morning to join in the celebrations.”
Danielle DeVera
VP Business Development
Los Angeles
What pairs best with this recipe?
Soft pajamas, lots of blankets, turning your couch into a bed, crackling fireplace, and holiday movies.
What were some of your 2024 obsessions?
Women running the world. The Kendrick-Drake feud that proved there is no limit to how hard you can hate your haters. The plethora of Olympics memes being more entertaining than the games themselves. “The God of the Woods” by Liz Moore. “The Wild Robot” being an absolute treasure of a film. Fred again forever and ever. The return of Jamie XX.
Ingredients:
12 eggs
Half stick of butter
1/2 cup of flour
1 tsp baking powder
1 tsp salt
1 pint of cottage cheese
1 lb of cheese (recommendation: Tillamook cheddar + jack blend)
8 oz hatch diced green chilies
optional: diced ham
Materials and Temperature:
13x9 baking dish
400 degrees for the first 15 minutes
350 degrees for 35-40 minutes thereafter
Instructions:
In a large mixing bowl, whisk eggs and set aside.
In a separate bowl, mix the butter, flour, salt and baking powder
Slowly fold the butter, flour, salt and baking powder mixture into your eggs. Whisk it thoroughly.
Fold cheese, cottage cheese, chilies (and ham if you're using it) into eggs.
Pour all of this goodness into your baking dish.
Bake for 400 degrees for the first 15 minutes. Then lower the temperature to 350 degrees.
Bake 350 degrees for 35-40 minutes thereafter
Voila!
