- Campfire Recipe: Easy Orange-Glazed Cornish Game Hens
- Campfire Recipe: Roasted Brussels Sprouts or Carrots with Nuts
- Campfire Recipe: Basic Breakfast Sticky Buns
- Camp Fire Recipe: Simple Autumn Acorn Squash
- Camp Fire Recipe: Pumpkin Crumble Cake
- Camp Fire Recipe: Chicken Stuffed Croissant Dutch oven Bake
- Camp Fire Recipe: Grandma’s Soufflé
- Campfire Recipe: Black Magic Cake
- Camp Fire Recipe: Cream Biscuits
- Campfire Recipe: Simple Peach Crisp
- Campfire Recipe: Partying Lemonade Cake
- Campfire Recipe: Sausage Chili Bake
- Camp Fire Recipe: Strawberry and Rhubarb Dump Cake
- Campfire Recipe: Mexicali Macaroni and Cheese
- Campfire Recipe: S’more Cookies
- See More Articles
Camp Fire Recipe: Grandma’s Soufflé
Ok, my grandmother was a down to earth woman who did not believe in wasting anything. Growing up, milk and eggs were just for breakfast. When it came to eggs though you had a choice of fried or scrambled and that was it. Once she got married, she had a bit of freedom to try new things and a soufflé was one of those items on her food cooking bucket list. While she had a few mistakes through this process, she finally came up with a recipe by which she could be successful at with no problems. Below is a version of her recipe. I have changed it up some for Dutch oven cooking but all in all it is the same. Having said that though I do list green chilies in this recipe, which is what she used but I find that they get a bit mushy. I prefer to use jalapenos, which gives me the heat that I like. If you would prefer it to be mild then stick with the green chilies.
Camp Fire Recipe Grandma’s Soufflé
Liquid or spray oil
1 pound each of Monterrey Jack and Extra Sharp Cheddar cheese, grated
2 4 ounce cans of green chilies, drained, seeded, and diced
1 Tablespoon of all purpose flour
2/3 cup of evaporated milk
½ teaspoon of salt
1/8 teaspoon of pepper
2 fresh tomatoes
- Build a fire to prepare the coals for cooking.
- Lightly grease a 12 inch Dutch oven with liquid or spray oil.
- Place the grated cheeses in the bottom of the Dutch oven.
- Top the cheese layer with prepared green chilies.
- Separate the eggs so that yolks are in one bowl and whites are in another. Make sure that you are using medium sized bowls for both.
- Using the bowl with the egg yolks, add the flour, evaporated milk, salt, and pepper. Beat the egg yolks slightly.
- Using the bowl with the egg whites beat them until the whites form soft peaks.
- Gently fold in the eggs whites into the yolks.
- Pour this mixture on top of the cheese/green chili layer.
- Cut tomatoes into thin slices.
- Gently push the tomatoes along the edge of the egg mixture.
- Place the lid on the 12 inch Dutch oven and move to a heat resistant surface.
- Arrange 10 coals in a circle on the heat resistant surface.
- Put Dutch oven on top of circle of coals.
- Place 18 coals on the lid.
- Cook for 30 minutes.
- Once the time has passed, check to make sure the soufflé has set. If it is still a bit on the liquid side, continue to cook for another 10 minutes.
Once the eggs are set you are ready to serve.