Sour Cream Breakfast Souffle Courtesy Of: Basic American Foods Sour Cream Breakfast Souffle 48 servings 3.8 L or 15 cups Water 1 carton Sysco Classic - Classic Casserole Scallop Potatoes 20 eggs, 1 kg or 20 eggs, 2 lbs Eggs or Eggs Substitute 1 L or 4 cups Sour Cream Heat oven to 350ºF. (Convection oven to 325ºF).
Add boiling water to, two half size steam table pans.
Whisk in seasoning packets, 1 per half pan steam table pan.
Stir in potato slices (½ carton per pan).
Beat eggs & sour cream until frothy. Stir into potato mixture.
Bake 45 to 50 minutes or until set. Remove from oven, and let sit for 10 minutes.
Spoon desired topping over finished soufflé.
If cheese is one of the toppings, use salamander or broiler to melt.

Topping Ideas:
Top with apple, sausage, and cinnamon for a hearty full breakfast.
Add ham & cheddar cheese for a great tasting topping any time of year.
Make a cranberry nut topping for a festive holiday brunch.
Make it vegetarian by topping finished soufflé with sautéed onions, mushrooms tomatoes and or zucchini.

If desired, breakfast soufflé may be prepared in large 3” muffin tins lined with muffin papers.