Egg Soufflé

I'm used to just feeding my little family of four, and so when guests come over, I try and think of the easiest way to double things.  When I had six of my friends coming over for brunch last weekend though, I knew exactly what to make! 

If you use quality ingredients, then this simple egg soufflé is the perfect thing for your brunch or breakfasts.  It's easy to make, easy to serve a crowd, and simply nutritious and satisfying!

(Thanks mom for the recipe inspiration!  But sorry dairy-free friends, this one's not for you...)

INGREDIENTS:

- 1/4 cup grass-fed butter, melted (I like this kind)

- 2 cups cheese, grated (raw is best.  I like this kind)

- 12 eggs (preferably from pastured hens)

- 1 cup cream (ingredients should only read 'cream'.  I like this or this kind)

- 1/2 teaspoon unrefined sea salt

- 1/2 teaspoon black pepper

- 2 teaspoons yellow mustard

- 1 large bell pepper, finely chopped

- 3 large mushrooms, wiped clean, then chopped (about 1 cup, or to taste)

DIRECTIONS:

1.  Preheat oven to 325 degrees, and grease a 9x13 pan with butter or coconut oil.

2.  Melt 1/4 cup butter, then set aside to cool slightly.

3.  Crack eggs into a large mixing bowl, and whip for about 30 seconds with a hand mixer.

3.  Grate the cheese, and add to eggs.  Now add cream, salt, pepper and mustard, and mix well.

4.  Stir in your chopped pepper and mushrooms, adding more or less if desired.

5. Finely, stir in the melted butter.

6.  Place in oven and bake for 40-50 minutes, or until center is just slightly wobbly.

7.  Cut into squares, and serve warm (or cold) as is, or with fresh garden salsa, or good-quality ketchup.

7.  Enjoy!

Approximately 8-10 servings