Sour Cream Breakfast Souffl

RH Staff

Yield: 48 servings.

1 gallon water
36 oz. Classic Casserole® Scalloped Potatoes
1 quart eggs or egg substitute
1 quart sour cream

Heat oven to 350°F (heat convection oven to 325°F). Add boiling water to two half-size steamtable pans. Whisk in seasoning packets. Stir in potatoes.

Beat eggs and sour cream until frothy. Stir into potato mixture. Bake 45-50 minutes, or until set. Remove from oven; let sit 10 minutes before serving.

Portion and plate. Spoon desired topping over finished soufflè. If cheese is one of the toppings, use salamander or broiler to melt before serving.