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For about ten years, we had the pleasure of hosting a shy teenage boy and his mother during the week-long Hampton Classic Equestrian Show where Zach competed as a show jumper. One of the mornings during his second year with us, I made this breakfast for them. Zach wasn’t much of a talker, but Southwest Souffle got his attention.

“Wow! This is my favorite of all!” he said.

Therefore, for many years following, if you visited during the week before Labor Day, at some point, Southwest Souffle would be your featured entree at breakfast. Zach would eat his portion, anything his mother couldn’t finish, and even ask me to save any leftovers for him to reheat after his show classes.

It is a simple, quickly assembled vegetarian egg dish that can easily be spiced up or added to as desired, and as Zach knows, leftovers are great hot, cold, or room temperature. In fact, I’ve made it specifically to be used as an hors d’oeuvre at cocktail parties.

eggs, pepper jack cheese, cottage cheese, green chilis, and cottage cheesecrustless quiche baked in square baking dishcrustless egg, cheese, and chili baked breakfast entree garnished with salsa, sour cream, and avocadoappetizer of small square of crustless quiche and cherry tomato on a toothpick

Prep Time: 10 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes
Servings: 4

Ingredients:

  • 1/2 cup all-purpose flour (substitute gluten-free if preferred)
  • 1/4 tsp. baking powder
  • 2 cups grated Monterey Jack cheese with jalapenos (pepper jack)
  • 6 eggs, beaten (or 1 15-oz carton Egg Beaters Southwest Style)
  • 2 tablespoons butter, melted
  • 1 cup cottage cheese
  • 1 4-oz can mild green diced chilis
  • Salsa, for serving
  • Sour cream, minced chives, and/or avocado, for garnish (optional)

Instructions:

  1. Preheat oven to 350 degrees. Spray an 8" x 8" baking dish with nonstick cooking spray.

  2. In a medium bowl, combine flour and baking powder and toss with grated cheese until well coated. Set aside.

  3. In a separate bowl, combine the beaten eggs with melted butter, then mix in cottage cheese and chilis. Add flour and cheese mixture and mix well. Pour into prepared baking dish.

  4. Bake 30-35 minutes until very light golden brown and center doesn't jiggle. Let stand 5 minutes before cutting into wedges. Top with a spoonful of sour cream and sprinkle with chives or add a slice of avocado. Offer with salsa (and, optional, Tabasco or hot sauce).

  5. As an appetizer: Cut finished souffle into 1" squares. Garnish as above, or spear a cherry tomato with a toothpick, as shown. Serve warm or room temperature. Makes about 64 appetizers.

Recipe Cuisine: American

Recipe By: Kimberly Allen, A Butler's Manor Bed and Breakfast - April 7, 2020

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