Directions
- Coat a 9×13-inch baking dish with olive oil.
- Beat eggs and egg whites with milk, mustard, Worcestershire sauce, salt and pepper; set aside.
- Arrange the bread over the bottom of the baking dish.
- Add chopped pepper and onions on top, followed by the shredded cheeses.
- Pour the egg mixture over the cheese layer.
- Refrigerate for at least 4 hours. This can be prepared a day ahead of time and kept refrigerated overnight for an early-morning soufflé.
- Preheat oven to 350°F (175°C).
- Bake for 40–45 minutes, until puffed and golden and a knife inserted in the center comes out clean.
- Have fun experimenting with other healthy ingredients you might enjoy adding to this recipe.
℞ M.D. Notes
- For a plain version of this soufflé, omit the peppers and onions.
- Egg whites are a complete protein (having all 9 of the essential amino acids). Eating protein is especially important for people undergoing chemotherapy or radiation therapy.
- For additional calories use half and half and full-fat cheeses instead of the reduced-fat ingredients.
- Breakfast foods seem to be tolerated quite well while undergoing chemotherapy.
- Red peppers are an excellent source of the antioxidants vitamin C and vitamin A.
- Bell peppers have a concentrated amount of beta-carotene and zeaxanthin, members of the phytonutrient category of carotenoids, providing the rich antioxidant benefits related to possible prevention of cardiovascular disease and diabetes.
