Incogmeato® Sausage Breakfast Souffle
Products Used:
MorningStar Farms® Veggie Original Sausage Patties CN
Servings: 4
Ingredients
- ½ cup Kale, finely chopped
- 1 tsp. Kosher salt
- 1/2 tsp. Black pepper, ground
- 1 Tbs. Canola oil
- 7 ea. Eggs, large
- 3 Tbs. Whole milk
- 3 Tbs. Heavy cream
- ¼ cup Sharp cheddar cheese, shredded
- ¼ cup Smoked gouda cheese, shredded
- ¼ cup Monterey Jack cheese, shredded
- 3 - 2.25 oz. Incogmeato® Breakfast Sausage Patties, roughly crumbled
- 1- 8 oz. pkg. Pillsbury crescent dough sheet or puff pastry
Recipe Directions
1. Preheat the oven to 375º F.2. For the kale, preheat a skillet over medium high heat. Add the kale and approximately ¼ cup water. Season with salt and pepper and cook for 1 minute, stirring constantly, until the kale is bright green and the water has steamed off.
3. In a bowl, combine 6 eggs, milk, heavy cream, cheddar cheese, gouda cheese, Monterey Jack cheese, kale, salt, and pepper. Mix well using a whisk.
4. Add 1 Tbs. canola oil to a large skillet over medium high heat and cook the egg mixture for approximately 2 minutes, stirring constantly. The mixture should still be quite runny and cooked only halfway.
5. Add the Incogmeato breakfast sausage to the egg mixture and stir to combine.
6. Unroll the dough sheet and stretch to 6x24 in. wide and cut into 4 6x6 in. squares.
7. Spray 4 ramekins or souffle dishes with cooking spray and place the dough edges over the top so they touch in the center.
8. Divide the egg mixture between the ramekins and fold the dough edges over the top so they touch in the center.
9. Whisk the remaining egg and brush the top of the dough.
10. Bake at 375º F for 16-20 minutes until the top of the dough is browned and the center of the souffle is completely set.
11. Serve in the ramekin or run a knife around the edges of the ramekin to release the dough and carefully turn over the ramekin, removing the souffle.
