Egg and Cheese Souffle
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 large eggs separated2 cups grated cheddar2 cups milk1/4 cup flour1/4 cup butterpinch of cayenne1/2 tsp dry mustard1/2 tsp salt
Separate eggs and set aside. I like the whites to come to room temp. Make cheese sauce by melting the butter and adding the flour. Stir and cook until golden. This gives an extra depth of flavor. Add milk, dry mustard, salt and cayenne. Stir til thickened and set aside. Whip egg whites to soft peaks. In a separate bowl beat egg yolks for a minute or two. Now take the mixer to the pan with the cheese sauce and with it mixing the cheese sauce, slowly add the beaten egg yolks. Once this is all incorporated, Set the mixer aside. Now using a whisk or spatula gently incorporate the beaten egg whites. DO NOT overmix or your souffle will not be light and delicate.
Spray a deep casserole dish with pam, and pour in the mixture. Place in a COLD oven. Turn the oven on to 300 degrees and bake for 45 min to 1 hour. It depends on your oven. This always works for us.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user SISSYFEB48.
Spray a deep casserole dish with pam, and pour in the mixture. Place in a COLD oven. Turn the oven on to 300 degrees and bake for 45 min to 1 hour. It depends on your oven. This always works for us.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user SISSYFEB48.
Nutritional Info Amount Per Serving
- Calories: 276.5
- Total Fat: 20.6 g
- Cholesterol: 234.4 mg
- Sodium: 462.7 mg
- Total Carbs: 6.9 g
- Dietary Fiber: 0.1 g
- Protein: 15.9 g
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