TWICE-BAKED CHEESE SOUFFLES

Twice-Baked Cheese Souffles image

You'll easily impress guests with these individual cheese souffles from our home economists. Partially bake and refrigerate them early in the morning. Then simply sprinkle with cheese and finish baking when ready to eat.

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h15m

Yield 4 servings.

Number Of Ingredients 9

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Ingredients

3 tablespoons butter
1/4 cup all-purpose flour
2 cups plus 2 tablespoons 2% milk
1/4 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
2 cups shredded cheddar cheese, divided
3 large eggs, separated

Steps:

In a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk, onion powder, salt, nutmeg and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add 1 cup cheese and stir until melted. Remove from the heat; set aside., In a small bowl, beat egg yolks until thick and lemon-colored, about 3 minutes. Stir in 1/3 cup hot cheese sauce. Return all to the pan; cook and stir for 1-2 minutes. Cool completely., In large bowl, beat egg whites on high speed until stiff peaks form. Gently fold into cooled cheese mixture. Pour into ungreased 1-cup souffle dishes or custard cups. Place in a shallow baking pan. Add 1 in. of hot water to pan. , Bake, uncovered, at 325° for 20 minutes. Remove custard cups to wire racks to cool. Cover and refrigerate for up to 4 hours. , Remove from the refrigerator 30 minutes before baking. Uncover; sprinkle with remaining cheese. , Bake at 425° for 15-20 minutes or until puffed and golden brown.

Nutrition Facts : Calories 440 calories, Fat 33g fat (21g saturated fat), Cholesterol 260mg cholesterol, Sodium 685mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 0 fiber), Protein 22g protein.