Title: Candian Souffles
Categories: Breakfast
Yield: 1 Servings
| 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 |
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.