Cheesy Potato and Egg Soufflé | Dads That Cook
By Jason Glover
Pre-heat oven to 400*
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.
You can add anything you like in this soufle'... Mushrooms, veggies, cooked sausage, cooked bacon... whatever you can dream up! Super Simple!
Ingredients
Directions
Pre-heat oven to 400*
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.
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