Bacon, Potato, Onion and Spinach Pizza Souffle
Author: Pizza Today
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
- Blend all of the above ingredients in a large bowl and beat until smooth and foamy.
- Store in a refrigerator until ready to use. (Note: fresh eggs will only last two days.)
- Do not freeze this base, as it causes the soufflé to become grainy and to separate.
Recipe by Pizza Today at https://pizzatoday.com/recipes/pizzas/bacon-potato-onion-and-spinach-pizza-souffle
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