Bacon, Potato, Onion and Spinach Pizza Souffle
Recipe type: pizza
Serves: Approximately 32 one-cup servings
  • 64 extra-large eggs, cracked and shelled, or one gallon pasteurized liquid eggs
  • 2 quarts heavy cream
  • 8 cup grated parmigiano
  • 1 teaspoon grated nutmeg (optional)
  • 1 tablespoon salt
  • 2 teaspoon black pepper
  1. Blend all of the above ingredients in a large bowl and beat until smooth and foamy.
  2. Store in a refrigerator until ready to use. (Note: fresh eggs will only last two days.)
  3. Do not freeze this base, as it causes the soufflé to become grainy and to separate.
Recipe by Pizza Today at