Egg Soufflé Recipe

18 eggs

1 cup milk

1 cup sour cream

¼ cup butter

1 ½ tsp seasoning salt

Optional:

1 can diced green chilies

1 cup shredded mozzarella

3-4 artichoke bottoms, sliced

3-4 Portobello mushrooms, sliced

Melt the butter and spread evenly on 9x13 pan. Beat eggs with seasoning salt until fluffy. Add milk & sour cream and beat again until mixed. Add chilies & cheese, mix until blended. Pour into pan and add sliced artichokes. Bake 20 minutes. Turn temperature to 400 degrees (but don't wait for the oven to heat up to 400 before you put the dish back in the oven) and add mushrooms on top and immediately put back in the oven, bake another 15 minutes or until middle isn’t sloshy – maybe another 5 minutes more – so 35-40 minutes total.

I used 2 pie pans because my kids don’t like mushrooms or artichokes and just divided the mixture up evenly.

Mix up the ingredients, we like pepper jack cheese in it too.