CHEESY POTATO AND EGG SOUFFLÉ
Jason Glover
1
5 minutes
20 minutes
A quick and easy breakfast that you can customize however you'd like! Try it with mushrooms, veggies, cooked sausage, bacon...whatever you (or the kids) can dream up!
Ingredients
- 1 egg
- 2 tbsp milk
- 1 baked potato - preferably left over from the night before.
- ¼ cup shredded cheddar cheese
- 1 pinch salt
- 1 pinch pepper
- 1 pinch onion powder
- 1 pinch Italian seasoning
Tools
- Mixing bowl
- Fork or whisk
- Large ramekin
- Cutting board
- Knife
Directions
- Preheat oven to 400°F.
- Cut the potato into cubes and place in the bottom of the ramekin.
- Season the potato with a pinch of salt, pepper, onion powder, and Italian seasoning.
- Top the potato with shredded cheddar cheese.
- Add pinch of salt, pepper, onion powder and Italian seasoning.
- In a small bow, mix the egg with a splash of milk until blended!
- Bake for 20 minutes, then broil for about 3 minutes to get the cheese crispy. (Watch closely while broiling so you don't burn it.)
- Let stand for about 3-5 minutes before serving.
