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Sour Cream Breakfast Soufflé

Creamy mixture of sliced potatoes and sour cream whipped with eggs and slow-baked until light and airy.

Prep- 15 min. Cook- 70 min. Yield: 48, half-cup servings
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Sour Cream Breakfast Soufflé


1  crtn Classic Casserole® Scalloped Potatoes
1  gal Water, boiling (190°-212°F)
1  qt Eggs, whole or egg substitute, prepared
1  qt Sour cream
1  lb Optional: Bacon or breakfast sausage, cooked , crumbled


  1. Heat oven to 325°F. Place Classic Casserole® Scalloped Potatoes slices in a 2½-inch deep steamtable pan, set aside.
  2. Whisk boiling water and sauce packets in a large heatproof mixing bowl, set aside.
  3. Whisk eggs and sour cream in a separate mixing bowl until frothy. Gradually whisk in water mixture. Stir in optional cooked bacon or breakfast sausage. Pour over potato slices.
  4. Bake uncovered until set in the center and unevenly deep brown, about 70 min. Remove from oven, let sit 10 min. before serving. Transfer to steamtable for service.
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