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Candian souffles
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| Artist: |
_ |
| Categories: |
Breakfast, Quiches & Souffles, Souffles |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 3
| tbsp | Butter | | 3
| tbsp | Parmesan cheese | | | -grated | | 6
| | Separated eggs | | 8
| oz | Room temp cream cheese | | 1
| cup | Grated cheddar cheese | | 1/2
| cup | Sour cream | | 3
| tbsp | Chopped pimento | | 1
| tbsp | Chopped chives | | 3/4
| tbsp | Dry mustard | | 3/4
| lbs | Canadian bacon, cut in | | | -bite-sized pieces |
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Procedures:
| 1 | Butter bottom and sides of individual souffle dishes and sprinkle with parmesan cheese. | | 2 | Beat egg yolks until thick and lemon colored, about 5 minutes. | | 3 | Beat in cream cheese, cheddar cheese, sour cream, pimento, chives and mustard. | | 4 | Using clean, dry beaters, beat egg whites until stiff. | | 5 | Gently, fold into yolk mixture; fold in canadian bacon. | | 6 | Turn souffle into souffle dishes. | | 7 | Bake at 350 degrees 25-30 minutes. | | 8 | Souffle is done when a knife inserted in center comes out clean |
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