Candian souffles
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter |
| 3 | tablespoons | Parmesan cheese, grated |
| 6 | Separated eggs | |
| 8 | ounces | Room temp cream cheese |
| 1 | cup | Grated cheddar cheese |
| ½ | cup | Sour cream |
| 3 | tablespoons | Chopped pimento |
| 1 | tablespoon | Chopped chives |
| ¾ | teaspoon | Dry mustard |
| ¾ | pounds | Canadian bacon, cut in bite-sized pieces |
Directions
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.