Red, White and Blue Breakfast!

Happy 4th of July!  I made the blintz souffle with cherry and blueberry blintzes to make it patriotic.  My star cut canadian bacon could use some work.  I will have to practice. 

Cheese Blintz Soufflé

Ingredients:

3 tablespoons butter, melted

½ cup granulated sugar

¼ cup Orange juice

4 eggs

1 ¼ cups sour cream

2 teaspoons vanilla extract

Dash of salt

1 box (13 oz.) frozen cheese blintzes

 Directions:    
Pour butter into 11-by-7-inch glass baking dish.  Place blintzes in dish in single layer.  In medium bowl, beat remaining ingredients; pour over frozen blintzes. Cover and refrigerate overnight.  Remove from refrigerator.  Preheat oven to 350^oF.  Uncover and bake 45 to 55 minutes or until puffed and golden.

NOTE:  I like using the fruit blintzes better.  When using the Cherry or Blueberry I sprinkle with nutmeg.  For the Apple sprinkle with cinnamon and nutmeg.