Loving your breakfast suggestions! I've been making your kefir/ fruit mixture for breakfast the last few weeks and it is SO GOOD. I recently discovered that I am very protein deficient so I appreciate this high protein content of that recipe and this egg souffle!
I love breakfast/brunch dishes like this. Unlike the usual stratas, it doesn’t have bread in it, so I feel like I can serve biscuits or muffins or coffeecake or such with it without my guests ODing on carbs. This may have bumped dutch baby for a crowd for a family breakfast i’m planning. No standing over a pan of scrambled eggs.
Sara Moulton has a southwestern variant on this basic formula. And i always think sauteed mushrooms & onions can sub for the chilies. I like to serve this with baked cheese grits, fruit (melon with prosciutto is one great idea from Nathalie Dupree) & hot virgin bloody mary (from Beth Hensperger). https://www.wlbt.com/story/5297735/southwestern-egg-bake/
Love that this is kid-friendly! Saving this recipe to try with my son (who loves your cooking classes)! PS: Those radishes in your salad are GORGEOUS❤️ xo Carla
oh that's so sweet to hear about your son! and yes aren't those radishes amazing? they're from long season farm, my favorite farm + the one I worked at!
Chile Egg Puff! A family favorite recipe! I think this recipe is exactly the same as ours, except we add 1 (4 oz.) can diced green chiles. I have made it with a gluten free flour and it works and tastes great! I am pretty sure I cut the recipe in half and made it an 8x8 (which I wouldn't recommend because then you have no leftovers). Now I am sitting at work craving Chile Egg Puff! Well, at least now I know what I am having for dinner.
This is very exciting to me! I read it while eating softly scrambled eggs with cottage cheese folded in. I have a ham in the oven and will make this amazing recipe, leftover ham and biscuits Sunday! Do you think it would be ok to add grated cheese on top after bakes in half? Oddly, I’ve never been a cheese girl…
Julia, we made it and it was (is) delicious! And the leftovers made a delightful Monday morning breakfast. I was skeptical about the reheating and texture, but yum, delicious!
Loving your breakfast suggestions! I've been making your kefir/ fruit mixture for breakfast the last few weeks and it is SO GOOD. I recently discovered that I am very protein deficient so I appreciate this high protein content of that recipe and this egg souffle!
I'm so glad that you like the kefir thing! And yay to breakfast!
I love breakfast/brunch dishes like this. Unlike the usual stratas, it doesn’t have bread in it, so I feel like I can serve biscuits or muffins or coffeecake or such with it without my guests ODing on carbs. This may have bumped dutch baby for a crowd for a family breakfast i’m planning. No standing over a pan of scrambled eggs.
Sara Moulton has a southwestern variant on this basic formula. And i always think sauteed mushrooms & onions can sub for the chilies. I like to serve this with baked cheese grits, fruit (melon with prosciutto is one great idea from Nathalie Dupree) & hot virgin bloody mary (from Beth Hensperger). https://www.wlbt.com/story/5297735/southwestern-egg-bake/
I love all of these ideas and combos!!!!! Also I'm all for all the carbs....
Love that this is kid-friendly! Saving this recipe to try with my son (who loves your cooking classes)! PS: Those radishes in your salad are GORGEOUS❤️ xo Carla
oh that's so sweet to hear about your son! and yes aren't those radishes amazing? they're from long season farm, my favorite farm + the one I worked at!
Chile Egg Puff! A family favorite recipe! I think this recipe is exactly the same as ours, except we add 1 (4 oz.) can diced green chiles. I have made it with a gluten free flour and it works and tastes great! I am pretty sure I cut the recipe in half and made it an 8x8 (which I wouldn't recommend because then you have no leftovers). Now I am sitting at work craving Chile Egg Puff! Well, at least now I know what I am having for dinner.
Love hearing this!!!
This is very exciting to me! I read it while eating softly scrambled eggs with cottage cheese folded in. I have a ham in the oven and will make this amazing recipe, leftover ham and biscuits Sunday! Do you think it would be ok to add grated cheese on top after bakes in half? Oddly, I’ve never been a cheese girl…
Julia, you’re the best!
Oh yes I think that would be just fine!!!
Julia, we made it and it was (is) delicious! And the leftovers made a delightful Monday morning breakfast. I was skeptical about the reheating and texture, but yum, delicious!
Yay!!!!!!
My husband and I had this for dinner tonight with a tomato and onion salad. It is sooooooo delicious. Thanks for another great recipe.
Oh yay!!! So glad to hear!!