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Sunday, February 20, 2011

Breakfast Souffle In A Bowl

Mmm. Breakfast for dinner.

Who doesn't love breakfast for dinner?

I almost feel guilty eating breakfast for dinner...like I'm cheating or something. But breakfast foods, at least of the hot variety, are a comfort food to me. If left to my own devices, pancakes and french toast would each be on the menu at least once a week.  Now we have been known (in a tight week) to have cereal for dinner (and then I really feel weird going to bed four hours later...), but I don't get caught up in as big of a guilt trip with a hot breakfast for dinner.

Especially when there's bacon involved at any level.

This dish combines several favorite breakfast staples into one complete little package. How can that not be good?  I have several variations to try with this one, which I'll get to in a second, but this is the "master" recipe they all stemmed from.

This is also one of those variable types of dishes. You can take out or add what you like...anytime...and it still works!

Dice up some bacon.

Crisp it up in a pan and drain off on a paper towel.

Add some butter and oil (or if there's enough bacon grease, use that) and toss those shredded taters in.

Crisp those bad boys up!

Whisk up some eggs...

...add some milk...

...some shredded cheese...

...some chopped spinach...

...and whisk your little fingers off!

Add potatoes to the bottom of your bowls (or baking dish).

Add the nummy bacon.

Pour the egg mixture over the potatoes and bacon.

I added a small pat of butter (that I quartered) to each bowl. Totally unnecessary, but I wanted more butter. Sue me.

Put the breakfasty goodness in the oven for 15-20 minutes.

Add some more cheese to the top and cook another few minutes.

Take 'em out of the oven and let sit for a few minutes to set.

You can remove to a plate, or serve inside the bowl!

Other variations I might try would be cooked in a tortilla shell, a puff pastry shell, or a thick(er) slice of ham that I would shape inside the same souffle dishes or maybe in a jumbo muffin tin.  I might also toss in some items one might find in an omelet, like peppers, onions, mushrooms, or even some shrimp or crab!

Breakfast Souffle

serves 4

6 strips of bacon, diced
4 potatoes, medium to large sized, peeled and shredded
2 tbsp butter
2 tbsp olive oil
Salt and pepper to taste
12 eggs
1/2 cup milk
10 oz box frozen chopped spinach, thawed
2 cups of your favorite shredded cheese blend (I used Colby Jack)

Preheat oven to 400 F degrees.

Heat frying pan over medium heat. Add diced bacon and cook until crisp. Remove to drain on paper towel.

If there is at least 2 tbsp of bacon grease left in the skillet, add 2 tbsp butter and omit the olive oil. Use 2 tbsp (or less) of olive oil to make a total of 2 tbsp (so there's 2 tbsp butter plus 2 tbsp of bacon grease/olive oil). Add shredded potatoes and salt/pepper. Cook potatoes until just crisp and starting to brown.

Remove potatoes to the bottom of glass baking dish (a 9x13 would work) or four 6 inch individual souffle dishes. Sprinkle bacon pieces on top of potatoes.

In a large bowl, beat eggs, milk, spinach and 1-1/2 cup cheese together. Pour egg mixture over bacon and potatoes.

Bake in the oven for 15 to 20 minutes.  Sprinkle 1/2 cup remaining cheese on top. Bake 3 to 5 minutes more, just until cheese melts.  For a crispier top, switch to broiler and broil for 2 to 3 minutes.

Let stand for 5 minutes. Serve!!

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