Ingredients
-
3
-
3
-
3/4
-
3/4
-
1
-
4
-
4
-
-
-
-
-
-
-
-
Directions
Bacon and Cheese Souffles, Don’t be intimidated because it says souffle, as this couldn’t get any easier , I liked the flavor ok, but I will never again make a souffle in a muffin pan You have to wreck the lovely airy rise to get them out and mine stuck terribly despite a greased, non stick pan Next time I’ll just grease individual souffle cups and serve them hot out of the oven If I take the time to make a souffle, I want to enjoy that fluffy goodness , If I serve this for bridge to 3 tables of 4 players each table (12 persons) for lunch, what might I serve with it?
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees. |
|
2
Done
|
Melt Butter in Medium Saucepan on Medium Heat. |
|
3
Done
|
Stir in Flour. |
|
4
Done
|
Cook 1 Minute. |
|
5
Done
|
Gradually Add Milk, Stirring Until Well Blended. |
|
6
Done
|
Cook and Stir Until Mixture Comes to a Boil. |
|
7
Done
|
Remove from Heat. |
|
8
Done
|
Add Cheese, Stiring Until Melted. |
|
9
Done
|
Stir in Mustard and Bacon. |
|
10
Done
|
Cool Slightly. |
|
11
Done
|
Stir in Egg Yolks, 1 at a Time. |
|
12
Done
|
Beat Egg Whites With Electric Mixer on Medium Heat Until Stiff but not Dry, About 5 Minutes. |
|
13
Done
|
Gently Fold Into Yolk Mixture. |
|
14
Done
|
Pour Into 12 Lightly Greased Nonstick Muffin Cups. |
|
15
Done
|
Bake 25 Minutes or Until Puffed and Set. |
