Egg Souffle Breakfast

1. 1

   Saute onion, green pepper and mushrooms in a small amount of butter.

2. 2

   Cool.

3. 3

   Melt butter in baking dish.

4. 4

   In blender, mix eggs, cottage cheese and milk.

5. 5

   Pour into baking dish.

6. 6

   Top with sauteed vegetables and sausage.

7. 7

   Bake for 15 minutes at 350u00b0.

8. 8

   Sprinkle with Cheddar cheese and bake for another 15 minutes.

9. 9

   If still runny in center, bake for an additional 10 minutes.

10. 10

    Use a 12 x 8-inch pan for 8 large eggs, and a 13 x 9-inch pan for 12 large eggs.

* Per serving · 4 servings · Values may vary.

No additional tips available.