Huevos Ranchero Casserole Souffle

This is what happens when huevos rancheros and a French souffle have a very good time together. Whole bell peppers get blanched and laid flat across the bottom of a casserole dish, creating a soft, sweet bed for the puffy egg mixture on top. The eggs are separated and the whites whipped to soft peaks before folding into a yolk base loaded with cheddar, corn, and minced jalapeno.

The two-temperature baking is what gives this its character. A hot oven puffs the eggs up fast, then the temperature drops so the inside cooks through without drying out. You’ll know it’s ready when a knife inserted in the center comes out just barely clean. A little moisture in the middle is fine because it continues to set as it rests.

Cut into rectangles and hit each piece with a generous spoonful of warm salsa. The contrast between the light, airy eggs and the bright, chunky salsa is what keeps you reaching for another square.

Chef Tips

• Blot the blanched peppers completely dry. Any moisture will make the bottom of the souffle soggy.
• Fold the whites gently. A few streaks of white remaining is better than deflating all that air you just whipped in.
• Let the casserole rest a few minutes before cutting. It will sink slightly, and that’s normal for a souffle.
• Fresh jalapenos give more heat than pickled. Use pickled if you want the tang without as much fire.

Variations

• Use pepper jack cheese in place of cheddar for built-in spice throughout.
• Swap the bell peppers for roasted poblanos for a smokier base.
• Add cooked chorizo crumbles to the egg mixture for a heartier brunch dish.