With the holidays coming up, an important recipe to have on hand is always a good, fast breakfast item. As popular as pancakes are for family breakfasts and brunches, I rarely go with them because they should be eaten hot and often the cook ends up staying by the skillet turning out food for everyone and waiting to eat last. A better recipe is one that allows everyone to eat together and doesn't require the cook to wake up an extra 30 minutes earlier than the rest of the family. I've used this recipe for several years now, loving it for the fact that it is fast and easy to make and yet seems fancy enough to impress everyone at the table.
These baked egg breakfast souffles are light, airy, and almost ethereal in quality while the yolk provides just the right amount of substance. Filling without being heavy, this recipe is my absolute favorite for family breakfasts. We ate it this Thanksgiving morning -- the first meal the whole family had had together since the beginning of August -- and we've had it Christmas morning too, but this works as a great recipe for impressing any visiting guests who have stayed over.
This baked egg souffle takes no more than 5 minutes to throw together and then the oven does all the cooking for you. Ten minutes later -- just enough time to wash up and change from your pjs into real clothes -- and breakfast is served!