Healthy Living Recipes

Breakfast Souffle

A delightful recipe I came upon in a wonderful cooking magazine that originally called for twelve whole eggs, two cups of cream, two cups of cheese and a half pound of butter. With a few simple modifications in our Healthy Living test kitchen, we've come up with this satisfying alternative and cut way back on the unnecessary calories and fat. Assemble this dish on Christmas or Hanukkah Eve for a simple holiday breakfast the next morning.

Serves 8 - 10

• 1# loaf of white bread (country Italian, potato or challah)
• 3 large eggs
• 12 egg whites
• 1 ½ cups milk
• ½ cup half and half
• 3/4 cup + ¼ cup grated extra sharp cheddar cheese
• ½ tsp. red pepper flakes
• salt and coarse ground pepper to taste

Butter a three quart, shallow baking dish. Set aside. Remove and discard crust from loaf of bread. Cut into 1" cubes and set aside.

In a large bowl, whisk together eggs, egg whites, milk, half & half, a pinch of red pepper flakes, salt and white pepper. Add bread cubes to the egg mixture and coat evenly. Pour into baking dish.

Sprinkle with remaining quarter cup of cheese and refrigerate overnight or as long as possible prior to baking.

Bake at 350° until puffed and golden brown, about 45 minutes.

Variation: Add 2 oz. crumbled Maytag blue cheese and or 3 strips of cooked and diced bacon drained of all its fat.