| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Canadian | Breakfast | 1 | Servings |
INGREDIENTS
| 3 | tb | Butter |
| 3 | tb | Parmesan cheese, grated |
| 6 | Separated eggs | |
| 8 | oz | Room temp cream cheese |
| 1 | c | Grated cheddar cheese |
| 1/2 | c | Sour cream |
| 3 | tb | Chopped pimento |
| 1 | tb | Chopped chives |
| 3/4 | ts | Dry mustard |
| 3/4 | lb | Canadian bacon, cut in bite-sized pieces |
INSTRUCTIONS
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.
A Message from our Provider:
“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”