Butter bottom and sides of individual souffle dishes and sprinkle with
parmesan cheese. Beat egg yolks until thick and lemon colored, about 5
minutes. Beat in cream cheese, cheddar cheese, sour cream, pimento, chives
and mustard. Using clean, dry beaters, beat egg whites until stiff. Gently,
fold into yolk mixture; fold in Canadian bacon. Turn souffle into souffle
dishes. Bake at 350 degrees 25-30 minutes. Souffle is done when a knife
inserted in center comes out clean.
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