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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (204g) Recipe makes 8 servings |
||
| Calories 344 | ||
| Calories from Fat 219 | (63%) | |
| Amount Per Serving | %DV | |
| Total Fat 24.4g | 37% | |
| Saturated Fat 13.6g | 67% | |
| Monounsaturated Fat 7.6g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 294mg | 98% | |
| Sodium 723mg | 30% | |
| Potassium 287mg | 8% | |
| Total Carbohydrate 5.1g | 1% | |
| Dietary Fiber 0.5g | 2% | |
| Sugars 3.3g | ||
| Protein 26.0g | 52% | |
Salsa Souffle
By: ~Nimz~
Aug 1, 2005
This is a nice change of pace for breakfast. Easy to make and leftovers are great reheated in the microwave. This can also be made ahead of time and refrigerated until time to cook. From the Glenelly Inn & Cottages with some minor alterations to fit our taste.
SERVES 8 -10
Ingredients
- 1 lb monterey jack cheese, cubed
- 1 cup small curd cottage cheese
- 1 cup salsa i use my homemade salsa (spicy or mild, depending on your preference)
- 9 eggs
- 1 cup buttermilk
Directions
1
Layer the monterey jack cheese, cottage cheese and salsa evenly in a greased 9x13 baking dish.2
In a bowl, mix together eggs and buttermilk and pour over cheese-salsa mixture.3
Bake at 425 degrees for about 1 hour until it sets in the middle and is golden brown on top.4
Let stand 5 minutes before cutting into serving pieces.5
Variations: Add 1 to 2 corn tortillas torn into bite-size pieces for an even more filling dish.6
This can be prepared ahead of time and refrigerated until time to cook. (Bring to room temperature first).
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Featured Reviews for This Recipe
From: Engrossed
On Oct 20, 2007
This sounded great but somehow didn't turn out for me. It may be because I halved the recipe and baked it in an 8x8 glass pan for 45 minutes. The top burned but underneath was edible. I used the ingredients according to the recipe but used jar salsa. Made for the Went to the market game.
From: Julie B's Hive
On Jun 21, 2007
Sized this down to two servings for GD and self and we both found it very good though next time I up the salsa and downsize the cheese. Otherwise, perfect! Thanks Nimz, made for ZWT3
From: TLu
On Feb 12, 2008
I halved the recipe as well but only cooked for 30 minutes. Added sliced black olives and served with avocado, sour cream and tortillas. Enjoyed it. I would add more salsa next time. Only used 4 eggs which was perfect. It looked wonderful and smelled even better. Thanks Nimz! PS Great low carb meal
From: twissis
On Sep 23, 2006
I revisited my Dallas roots for brunch today & served this dish w/crisp bacon & fried potatoes — my kinda comfort food! I live in Iceland, but I am sippin coffee in Tex-Mex heaven as I type. It was tasty, easy to fix & perfectly done in the time specified, altho I had to tent it for the last 15 min in my convection oven. Ths for posting this new breakfast favorite - We loved it!
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