Enjoy this Breakfast Soufflé recipe from the kitchen of North Lodge on Oakland bed and breakfast in Asheville, NC.
Breakfast Soufflé
- 2 sticks butter
- 4 cups ricotta cheese (or cottage cheese)
- 6 eggs
- 6 TBS sugar
- 1 cup bisquick
- Cinnamon sugar (optional)
Preheat oven to 350 degrees
Melt butter and pour over ricotta cheese in a large bowl. Add eggs, sugar, then bisquick, mixing well after each addition. Pour mixture into an 8 X 13 rectangle pan (lightly sprayed with Pam). Sprinkle with cinnamon sugar and bake for 45 minutes. Cut into squares and top with berry sauce.
Hint: I have used both ricotta and cottage cheese and can’t tell the difference.
Serves 10 to 12
Berry Sauce
- 1 cup frozen berries
- 1 cup water
- 1 cup sugar
- 2 TBS corn starch
Combine sugar, water and corn starch in a sauce pan and bring to a slow boil. Add frozen berries, bring to a simmer and stir until the berries pop.
