Warren's Quick and Easy Egg Souffle

The Gables Bed & Breakfast Philadelphia

4520 Chester Avenue , Filadelfia, PA 19143 Stati Uniti d'America


  • 3 cups milk
  • 18 eggs
  • 2 1/4 cups "Bisquick" or "Jiffy" Baking Mix
  • 2 1/4 cups cottage cheese
  • 8 oz creamed cheese
  • 1 cup grated cheddar cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1 teaspoon salt


  1. In a large mixing bowl, break open eggs. Add milk and dry ingredients. Use a large wire whisk to mix together.
  2. Blend in cottage cheese and shredded cheddar cheese. Cut creamed cheese into small cubes and stir in with the rest. This mixture may be prepared the night before, covered and set in the refrigerator until morning.
  3. Grease an 10x18 glass baking dish. Gently stir mixture and pour into baking dish. Bake in a preheated oven at 350 for 60 minutes, until completely puffed and golden brown. Let sit for about one minute and cut into 18, 2-3 inch squares.
  4. Salsa adds a nice spark to this dish either on top as a garnish or mixed into batter before baking!
About this recipe:

Warren's Quick and Easy Egg Souffle