On-AirVirginia This Morning


VIRGINIA THIS MORNING: Hearty Breakfast Souffle

Posted at 2:03 PM, Nov 16, 2012
and last updated 2012-11-16 14:03:23-05

RICHMOND, Va. (WTVR) - 'Bachelor Kitchen' Chef Chris Hill cracks open sharing his signature Breakfast Souffle recipe.  It’s a perfect meal to eat for Breakfast, Lunch or Dinner and he paired it with a tasty Mulled Apple Bourbon-Cider.



Hearty Breakfast Souffle

Breakfast for 6

  • 2 Sheets Puff Pastry
  • 8 Eggs
  • 1 Cup Half and Half
  • 6 oz Sharp Cheddar Cheese
  • 8 oz. Black Forest Ham, chopped
  • 4 oz. Applewood Bacon, chopped
  • ½ cup Onion, chopped
  • ½ cup Spinach, chopped
  • 2 tbsp. Butter


  1. Preheat oven to 400 degrees
  2. In greased baking sheet, line puff pastry evenly in 2 inch deep 12 X 12 inch baking pan
  3. Cook for 10 minutes, and remove from oven, allowing to cool a few minutes before adding egg mixture
  4. While Puff Pastry is baking whisk eggs and half and half together, and set aside
  5. In sauté pan, melt butter over medium heat, and add remaining (except for cheese) ingredients, sautéing for 6-8 minutes or until desired crispiness (of bacon)
  6. Drain fat and water (from spinach) and slowly add to egg mixture, to tempure eggs, keeping them from scrambling
  7. Pour over top of Puff Pastry and finish with cheddar cheese
  8. Bake for another 15 minutes or until edges of puff pastry around lightly browned and egg mixture looks done

Mulled Apple Bourbon-Cider


  • 2 quarts apple cider
  • 1/4 cup packed brown sugar
  • 1/8 tsp. ground ginger, or a 1 inch piece of fresh ginger, diced
  • 1 orange (unpeeled), quartered
  • 2 cinnamon sticks, broken in half
  • 1 tsp. whole cloves
  • 1 tablespoon vanilla extract, or ½ vanilla bean, split
  • Brandy or bourbon (optional)


  1. Combine cider, sugar, ginger, orange, cinnamon, cloves, and vanilla in a large pot with a lid.
  2. Bring everything to a boil, and then lower to a simmer for 30 minutes to an hour.
  3. When you’re ready to serve, add a shot of brandy or bourbon to each mug, then fill to the brim with the hot cider (avoiding the oranges and spices).

Stir to combine, and garnish with a cinnamon stick