Breakfast Souffles (V)

January 5, 2020

By: Meg Wert

Pepperidge Farm Puff Pasty Sheets (1 sheet for 4 soufflés)
4 eggs
1 cup mixed cheeses (I use a mix of sharp and mild cheddar)
4 tablespoons sour cream
*** I favor Spinach and artichoke, but you can do any combination you like such as onion and pepper, or mushroom and onion. ***
1 cup each of your two flavor ingredients. For this, 1 cup spinach and 1 cup artichoke.
1 cup milk
Salt and pepper to taste.

Step 1 Take out one of the puff pastry sheets and thaw for 20 to 30 minutes.
Step 2 Preheat the oven to 350 °F.
Step 3 When the pastry is soft, place on a lightly floured surface and roll to 12″ x 14″ and slice into 4 quadrants.
Step 4 In four oven-safe ramekins or ceramic bowls ( about 5″ across) spray with olive oil and then place a piece of puff pastry in each ramekin.
Step 5 In a medium bowl add the eggs, milk, sour cream, cheese, your choice of flavor ingredients (this was spinach and artichoke) and salt and pepper and mix thoroughly.
Step 6 Then equally divide the ingredients of the bowl into the ramekins.
Step 7 Next, take the four corners of the pastry and fold them toward the center and place it into the oven.
Step 8 Bake at 350°F for 20 to 25 minutes. It will be done when it has risen and is not wobbly.