Poly breakfast pizza souffle

Yield: 6 servings

Measure Ingredient
20 \N Thin slices bread
2½ cup Milk
1½ pounds Mozzarella cheese sliced
1 tablespoon Oregano, fresh finely chopped
6 mediums Tomatoes, ripe, chopped
\N \N (about 3 cups)
¾ cup Onion, chopped
1 tablespoon Olive oil
1 clove Garlic
1 tablespoon Parsley, chopped
6 \N Eggs
4 tablespoons (to 5) parmesan cheese grated
3 tablespoons Butter; cut in small pieces
1 teaspoon Basil, dried
1 teaspoon Marjoram
1 teaspoon Thyme
1 tablespoon Sugar
\N \N Salt and pepper to taste


Recipe by: Cooking With Mickey-Gourmet Mickey Cookbook Vol II Soak bread slices in milk for 15 mins, then drain off any excess liquid. Line bottom of a buttered 2 ½- to 3-qt casserole dish with bread slices. Top slices with a layer of tomato sauce, sprinkle with a bit of oregano and add a layer of cheese. Continue making layers, finishing by covering last layer of bread with just tomato sauce and oregano. Casserole should be nearly full.

Preheat oven to 350 F.

Beat eggs with Parmesan cheese and pour over casserole. Pierce through layers in three or four places with a fork until mixture is completely absorbed by bread. Dot top of casserole with butter and bake for about 1 hour, or until top is browned and puffed.

TOMATO SAUCE YIELD: 2 ½ cups In a large saute pan, saute onions in olive oil until tender but not brown. Add all other ingredients and simmer for 30 mins, or until tomatoes have been reduced to a pulp. Press mixture through a sieve with a wooden spoon and reduce sauce further if necessary. Add salt and pepper to taste.

NOTES: From Papeete Bay Verandah in Disney's Polynesian Resort.

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