Simply Baked Green Chili Scrambled Egg Souffle

Simple Egg Souffle
The fast and delicious egg souffle is made by layering your favorite ingredients and then pouring a combo of milk and beaten eggs over the top. It rises quite nicely and only takes 10 minutes to throw together. Perfect for brunch and makes everyone feel so special! #brunch #souffle #eggs #breakfast


This year has moved so slow but yet I look back and can’t believe it is April. Many of you know we’ve been in a transition period.  My husband is finally living in the States again and hopefully soon having work to rely upon. Working overseas is great but when you come home, reestablishing yourself can be tough,especially when you come home unexpectedly. Though it may be April Fool’s Day I still am choosing to believe that good things are right around the corner.

And one good sign is this.


Helen, he’s alive! He made it through winter and Mr. TC snapped this picture last Monday. He is definitely looking quite dapper and winter didn’t hurt him one bit. Walking down the middle of our street and looking like he rules the neighborhood is his protocol.


Turkeys are supposed to be very wise and at one point were considered over the eagle to become our national bird. In any case, I consider it a good sign to have a turkey in my neighborhood.

So now Easter and Passover are behind us and spring has sprung. I am trying to believe that the doom and gloom that has been too often my shadow has replaced itself with sunshine and longer days. I am counting on being able to get my haircut and discarding every item no longer necessary in my life, including boxes that haven’t been opened for years. I am feeling the changing of the seasons and  hoping to see the eruption of the tulips that my rabbits haven’t devoured yet. Speaking of which we are back setting rabbit traps and securing our perimeter to no avail. This morning we caught a squirrel and he was not happy. But the rabbits just stand and pose; daring us to outsmart them. Next up is chili pepper spray but don’t tell them I told you.

But this morning, on a Monday, I made breakfast. It doesn’t happen on most Mondays; at the beginning of the month; or on April Fool’s Day, that I make breakfast. I think my husband thought I was pulling a prank on him. Of course the joke was on me because he had to consume it while on a conference call and couldn’t even come up for air. But hopefully with the beginning of Spring we will have new fresh thoughts to fill our horizons. And new beginnings always need sustenance so why not start with breakfast?

While perusing old cookbooks I spied this quick, simple egg souffle. I don’t really like the name souffle because that sounds like a lot of work. Which this is not. This is one of the easiest, tastiest egg recipes I’ve ever tried. You can tailor it to your own specifications and you can serve it for company. It looks very elegant in its own little souffle dish and everyone knows that individual servings are so much more fun. Aren’t they? And most importantly they make everyone feel special, especially when it’s Monday morning. And just a note. They rise very nicely, just like a souffle, but they do fall rather quickly, so serve them right away.

And last but not least, I wish I could travel like my blog does. Last month my food went from the diner to Italy and then to Greece. It stopped in China on the way to some great Jewish comfort foods. Yeah, This is How I Cook!


The fast and delicious egg souffle is made by layering your favorite ingredients and then pouring a combo of milk and beaten eggs over the top. It rises quite nicely and only takes 10 minutes to throw together. Perfect for brunch and makes everyone feel so special! #brunch #souffle #eggs #breakfast

Baked Green Chili Egg Souffle  from the Brooks Street Inn, Taos
(Serves 2, but may be doubled or tripled!)

4 large eggs
1/3 c half and half or milk
dash of worcestershire, garlic powder,salt and pepper (I love Lawry’s seasoning salt)
4 T chopped ham, crisp bacon, cooked chorizo, smoked turkey
1/2 c shredded jalapeno or your favorite cheese
1 T chopped green chilies (From the can if you don’t have fresh) or Hatch chilies

Butter or spray with cooking spray (2) 1 cup ramekins. Preheat oven to 350. I use my convection toaster oven to cook these.

Place 2T chopped meat in each ramekin.
Place 1/4 c cheese on top of meat.
Add 1 T of green chilies on top of cheese.
Mix eggs, milk and seasonings together. Whisk well. Pour evenly into each ramekin. (I had a little egg left over. My dogs were very happy when I scrambled it for them!)

Bake for approximately 40-50 minutes. Since I used my small convection oven they were pretty much done in 40 minutes.

Serve with toast, potatoes or fruit. Or all three! And you could even put a little salsa on the side.


And don’t forget: She’s on the homestretch. If you feel inspired check this out!

Cupcakes for a Cure

And a few others you may want to try:

Egg Salad
Okonomiyaki (It’s what you want!)
Mexican Garlic Lime Shrimp
Tuscan Beans and Potatoes
World Peace Cookies
Sugar Cake

Don’t Lose This Recipe! Please Pin and Share!
The fast and delicious egg souffle is made by layering your favorite ingredients and then pouring a combo of milk and beaten eggs over the top. It rises quite nicely and only takes 10 minutes to throw together. Perfect for brunch and makes everyone feel so special! #brunch #souffle #eggs #breakfast

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  • mjskit
    May 4, 2017 at 2:46 am

    Glad to read that your husband is back home! Hope he has been able to settle in and the job hunting is going well. I love the this cup of green chile and egg goodness. I make something similar but without the meat. Will have to add a bit of chorizo next time. Great dish!

  • Abbe Odenwalder
    April 4, 2013 at 3:58 pm

    Tania, sorry some how I just spotted your comment. i appreciate it!

  • Abbe Odenwalder
    April 3, 2013 at 10:54 pm

    Kiran, it would be a perfect brunch every weekend! Go for it!

  • Kiran @
    April 3, 2013 at 10:41 pm

    Love the added green chili here! It looks luscious and I want this for brunch every weekend 🙂

  • Abbe Odenwalder
    April 3, 2013 at 2:33 pm

    I agree Purabi and thank you! It is a wonderful breakfast choice and the right way to start your day!

  • Purabi Naha
    April 3, 2013 at 9:00 am

    THIS IS JUST PERFECT! I would love to make this for weekend breakfast. I agree, the worcestershire sauce would add a great flavour here!

  • Tania @ A Perfect Pantry
    April 3, 2013 at 5:24 am

    Delicious egg dish:) Thanks for sharing.

  • Abbe Odenwalder
    April 3, 2013 at 3:54 am

    Thanks Natalie. feel free to up it!

  • Natalie G
    April 3, 2013 at 1:12 am

    Looks good, I love the spice!!

  • Abbe Odenwalder
    April 2, 2013 at 11:54 pm

    Thanks Tanya! It isn't to spicy, in fact it is just like you said. Mild enough for kids and you can even leave the chilies out and throw in some veggies!

    Most days it is nice to have him home;)

    April 2, 2013 at 11:46 pm

    Abbe this looks so wonderful! I love spicy food and I think this would have enough spice for me, yet mild enough for my kids-who love eggs!! I'm so sure it's so wonderful to have your husband home!

  • Abbe Odenwalder
    April 2, 2013 at 5:26 pm

    Thanks Tricia! Turkeys are smart and somehow this one survived all by himself. We felt a little sorry for him. And breakfast is always good but this one is a keeper!

  • Tricia @ Saving room for dessert
    April 2, 2013 at 4:15 pm

    I hope you and your husband have a wonderful spring. I just love wild turkeys – and yes Benjamin Franklin wanted them as our national bird – they are extremely smart you know! Love your breakfast – sounds wonderful!

  • Abbe Odenwalder
    April 2, 2013 at 2:06 pm

    Angie, it would be so good for lunch. And it is easier than making a sandwich! And so nice for a change.

    John, you are right. And it would supplement your coffee. We have tried to find a she hen somewhere for this guy but have never noticed one. And it is interesting to see how he has matured. Last year we thought he was a she!

    Kankana, this is not the whip the egg whites type of souffle. It is simple and all you have to do is pretend like you are making scrambled eggs. You can do it!

  • kankana
    April 2, 2013 at 5:10 am

    I haven't tried making soufflé at home and I am always so intimidated with the idea. Yours look perfect!

  • ChgoJohn
    April 2, 2013 at 4:47 am

    These look delicious and couldn't be easier. That last part is a must for me if I'm going to make anything more complex than coffee for breakfast. That's some turkey you've got there. Wonder it there's a hen nearby minding his heirs?

  • Angie Schneider
    April 2, 2013 at 4:12 am

    I am too tempted to bake some for the lunch! And yes, salsa on the side sounds like a great idea.
    I wish you a lovely week, Abbe.

  • Abbe Odenwalder
    April 2, 2013 at 3:12 am

    Thanks Mr. KR. It turned out to be a really good dish and the simplicity of it made it taste even better! I didn't know Lawry's came in low sodium. I'll have to look for it when I use up my giant container.

  • Kitchen Riffs
    April 2, 2013 at 1:06 am

    Salsa on the side for me, please! Really nice dish – love the flavors. I like Lawry's salt, too, although I think I'm going to try the low sodium version one of these days – lately the regular version tastes too salty to me. Weird the way our tastes change. Anyway, really nice post – thanks.

  • Abbe Odenwalder
    April 1, 2013 at 10:33 pm

    Thanks Liz. It is a great egg dish and what's nice is that you can double or triple it easily! Thanks!

  • Liz Berg
    April 1, 2013 at 10:17 pm

    Abbe, what a marvelous egg dish! And it's so nice that the recipe makes just 2 servings…perfect!