Sour Cream Breakfast Soufflé
This dish features scalloped potatoes and sour cream made into a fluffy and tasty soufflé.
1 gal. water
36 oz. (1 carton) Classic Casserole Scalloped Potatoes
1 qt. eggs or egg substitute
1 qt. sour cream
1. Heat oven to 350°F (convection oven to 325°F). Add 2 qt. boiling water to two half-size steamtable pans.
2. Divide 1 carton potato slices and stir in.
3. Beat eggs and sour cream until frothy. Divide and stir into potato mixture. Bake 45 to 50 mins. or until set. Remove from oven, let sit 10 mins. before serving. Portion, plate and spoon desired topping over finished soufflé.
Recipe by Basic American Foods