I’ve always liked the idea of going out to breakfast.  But just like the idea of a leisurely gourmet dinner out - the cost typically doesn’t justify the fleeting experience!  So why not learn how to whip up a few fabulous breakfast or brunch meals at home!?!?  You could go all out and serve a green salad and fresh fruit alongside - or perhaps a DIY Bloody Mary Bar is more your thing!  Invite your friends over and they can each bring something to share - YUM!


Here’s the Recipe for 6 servings:


  1. -1/2 pound bulk breakfast pork sausage

  2. - 6 large eggs

  3. - 1 cup heavy cream

  4. - 6 drops hot sauce

  5. - 1 cup shredded Swiss cheese, preferably Gruyere

  6. - 2 cups torn stale white crustless bread cubes

  7. - 2 Tablespoons finely chopped fresh chives, plus more (optional) for garnish

  8. - 1 Tablespoon finely chopped fresh parsley, plus more (optional) for garnish

  9. - 2 cups water


Directions:


Coat the insides of six 4-ounce ramekins with non-stick cooking spray.  In a small skillet over medium-high heat, cook the sausage until it is no longer pink, breaking it up as it cooks.  Set aside to cool.


In a large mixing bowl, whisk together the eggs, cream and hot sauce.  Add the cheese, bread cubes, cooled sausage, chives and parsley, pressing down on the bread to make sure it absorbs the custard.  Scoop about 1/3 cup of the mixture into each ramekin and cover tightly with aluminum foil.


Pour the water into the pressure cooker.  Arrange the trivet and steamer basket into the bottom and stack the ramekins in the basket.  Lock the lid in place and cook on HIGH pressure for 7 minutes.


Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.  Remove the ramekins from the pot.  Carefully remove the aluminum foil and blot any excess moisture on top of the soufflés.  Tip each soufflé onto a plate and serve garnished with additional chives or parsley if desired.  Breakfast is served ... Have a great weekend!