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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Grande Egg Souffle Recipe

Brought to you by Andon-Reid Inn

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Cook Time: 35 min	Prep Time: 20 min
Yield: 6 servings

Ingredients:
6 eggs
1 cup milk
Ľ cup half and half
1 and ˝ cups of your favorite vegetables (mushrooms, bell peppers, onions, spinach are our favorites)
˝-1 cup diced bacon or sausage (optional)
A couple sprigs of various, fresh herbs, finely chopped (we prefer rosemary, parsley and/or basil- you can substitute fresh herbs for a teaspoon of dried herbs- we recommend Italian herb seasoning)
Salt and Freshly Ground Black Pepper to taste
Dash of Olive Oil

Instructions:
Combine eggs, milk, and half and half until well blended. Pour egg mixture into each greased ramekin about half way. Toss vegetables and meat with salt, pepper, herbs and olive oil until vegetables are completely and evenly coated. Spoon veg/meat mixture into ramekins, adding the same amount to each. Bake at 350 for about 35 minutes or until eggs are set and puffed up. (The more half and half, the fluffier and lighter your soufflés will be.)

Notes:
Optional: You can sprinkle your favorite cheese over soufflés 10 minutes before they are finished cooking and the cheese is lightly browned; or top with a cheese sauce and a dash of paprika.