MINI SOUFFLES
This recipe can easily be reduced to 1 or 2 servings or doubled to make 8. They are very easy to make. I have even made them using canned mushrooms and monterey jack cheese.This is wonderful served with recipe #217809. Recipe courtesy of Ridenhour Ranch House Inn of California
Provided by cookiedog
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F Butter 4 individual-size ramekins and place them on a baking sheet.
- Sprinkle grated cheese over bottoms of ramekins.
- Divide ham and mushrooms among ramekins.
- Top with a pinch of nutmeg.
- Whisk eggs well. Slowly whisk in heavy cream.
- Divide egg mixture among ramekins.
- Bake for about 30 minutes, or until souffles are puffed and golden (souffles can be held in a warm oven for about 20 minutes before they begin to deflate.).
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