Sour Cream Breakfast Souffle
Creamy mixture of sliced potatoes and sour cream whipped with eggs and slow-baked until light and airy.
Serving size: 1/2 cup
Instructions
| Ingredient |
Quantity |
Instructions |
|
|
Heat oven to 350° F. (convection oven to 325° F.) |
| Water |
1 gal.
|
Add boiling water to two half-size steamtable pans. Whisk in seasoning packets. Stir in potatoes. |
| Classic Casserole® Scalloped Potatoes |
36 oz.
|
|
| Eggs or egg substitute |
1 qt.
|
Beat eggs and sour cream until frothy. Stir into potato mixture. Bake 45 to 50 minutes or until set. Remove from oven, let sit 10 minutes before serving. |
| Sour cream |
1 qt.
|
Portion and plate. Spoon desired topping over finished soufflé. If cheese is one of the toppings, use salamander or broiler to melt before serving.
|
Nutritional Information Per Serving
| Calories — 117.3 |
Protein — 5.8 g |
SatFat — 3.8 g |
| Fat — 8.3 g |
Carbs — 4.5 g |
Fiber — 0.3 g |
| Iron — 0.6 mg |
Sodium — 132.6 mg |
Potassium — 116.0 mg |
| Zinc — 0.5 mg |
Vitamin A — 590 IU |
Riboflavin — 0.2 mg |
| Niacin — 0.0 mg |
Calcium — 50.2 mg |
Cholesterol — 169.5 mg |
| Thiamine — 0.0mg |
Phosphorus — 96.1 mg |
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