While growing up in Charlotte, North Carolina, I could religiously count on my Aunt Bunny serving this tasty soufflé each and every time my family would go to her house for breakfast after early church on Sunday. The menu was always the same: bacon and sausage soufflé, a huge bowl of fresh fruit compote, pecan-cinnamon coffee cake, and Aunt Bunny’s homemade peach preserves in a small cut-crystal bowl. I always thought it was the fanciest breakfast on earth and can still hear Aunt Bunny warning, “I don’t want to see one scrap of that soufflé left in the dish.” (And, in case you’re wondering, any savory dish in the South that contains eggs can be called a soufflé.)