Southwest Souffle

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

Flourless Banana Pan-Crepes

White plate with fluffy crepes topped with blueberries and sliced bananasWe ask about dietary restrictions and food allergies for every reservation, so I can plan menus to accommodate all or most of our guests in house. In recent years, we get a lot of requests for gluten free, or low carbs or high protein. And yet…pancakes. How to enjoy a sweet breakfast treat and still stay healthy? This recipe does it. I’ve adapted it from a WW recipe (I’m a proud WW Lifetime Member At Goal!) and I call it a Pan-Crepe because it’s light like a crepe, but slightly thicker, more like a pancake.