By Konnie on September 13, 2006
Photo by Bayhill
Photo by Bayhill
"This is a popular favorite at the Raven Haven Bed and Breakfast in Mentone, Alabama."
Serving Size: 1 (252 g)
Servings Per Recipe: 6
"Thanks you for sharing this wonderful recipe Konnie! It is delicious AND easy. I love that you can make it the night before! I'm making it for the second time in a week and a half."
"This was fantastic, and so very easy to make. Will make it again. I'll try it with salsa & sour cream next time as I think it would go very well with this dish."
"This was fabulous - my family loved it and it was so easy. Will definately keep in my favorites file"
"Just Wonderful! I will be using this recipe often. Thanks so much."
"This was amazing! I didn't refrigerate overnight, and I added a chopped up bell pepper and green onions, I also didn't have the mustard so I added a pepper blend instead. It disappeared so fast yesterday every one demanded I make it again today so I've got a larger one in the oven right now! (same as yesterday but one third more of everything, and jack cheese, cilantro, and tomatoes added too.. I can't wait!) Easily gets five stars cause it's so simple and easy to make.. You can throw just about anything in there and it comes out delicious!"
"Yummy! We loved this quick and easy breakfast souffle. I am always looking for breakfast dishes that can be made the night before and popped in the oven the next morning, so I was glad to find this one. I served it with salsa and sour cream and my family loved it. I will be making this one often, and might even add some onions, bell peppers, and mushrooms next time. Thank you Konnie for sharing this quick and easy dish for PAC. "