I absolutely love breakfast food and I was really craving this place called the Pancake House which serves incredible breakfast. However, it’s only open until 3PM and I knew I wouldn’t make it there in time to not be annoying to all the staff, so I employed my second option which was to make something myself! I decided to go with an Egg Bake because I wanted the meal to be hearty so my family and I could have it for dinner! This is perfect for a brunch and/or entertaining!
I call this recipe : ©Ruby Madison’s French Egg Bake Souffle
Total Time: 1 hr 5 min
Prep: 5 min Cook: 1 hr This dish has about 6 to 8 servings
Supplies: 13 by 9-inch baking dish
1 small-medium circular block of Brie Cheese
1 pound cheddar cheese, coarsely grated
12 large eggs, lightly beaten
2 cups sour cream
1/2 Cup Heavy Whipping Cream
Sea salt and freshly ground black pepper
1 two-pack of Refrigerated Pillsbury Pie Crusts
Rosemary, White Pepper, Thyme
Preheat the oven to 350 degrees F.
Butter the 13×9” baking dish and spread one of the pie crusts to cover the bottom of the pan. You will have to flatten crust by rolling to accomplish this. Cut the Brie Cheese lengthwise and arrange flat thin slices to cover the entire pie crust in pan.
Whisk the eggs with the sour cream and whipping cream in a large bowl until blended. Season with pepper, Rosemary, White Pepper, and Thyme, blend it evenly . Pour the eggs over the Brie cheese and pie crust bottom into the pan . Spread the cheddar cheese evenly over the top of the eggs. Roll out and Cut the second pie crust into thin strips and do a criss-cross pattern if possible over the top, and bake in the middle of the oven until golden, about 45 minutes. Salt to taste. Enjoy with coffee and bacon!
Until next time, stay chic dolls 💜
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Copyright ©2016 Ruby Madison, LLC
© Copyright 2016. Recipe By Ruby Madison, LLC All Rights Reserved