Egg Souffle

This is a fast and easy recipe. I double it and cook it in a 9" x 13" pan if I'm serving more than just my family. You can also tripe the recipe, which makes it perfect for a crowd---just use a larger pan to bake it in. It is, however, a souffle and will start to slowly deflate after being removed from the oven, so serve immediately.

EGG SOUFFLE

2 tablespoons butter
6 eggs
1/3 cup sour cream
1/3 cup milk
1/2 teaspoon salt
1/8 cup chopped onion
1/8 cup chopped green bell pepper
1/8 cup chopped red bell pepper
1/2 cup sliced fresh mushrooms, sauteed (or canned---you don't need to saute them if they're canned)
3/4 cup shredded Colby Jack cheese

Preheat oven to 325 degrees F. Melt butter in a 6x6-inch baking dish. In a medium bowl, beat together eggs, sour cream, milk, and salt. Stir in onion, green pepper, red pepper, mushrooms, and cheese. Pour into buttered baking dish and bake, uncovered, 35 to 45 minutes, until souffle is golden brown and the middle is firm.