Breakfast Souffle

Breakfast Soufflé

6 eggs
2 cups milk
1 tsp Dijon mustard
Dash of hot sauce
2 cups assorted grated cheeses
2-1/2 whole english muffins cup up into half-inch cubes
14 thin sliced canadian bacon cut up into half inch squares

7-8 6 oz greased custard cups

Beat eggs and milk together until fully incorporated. Add hot sauce and Dijon. Beat again mixing thoroughly.

Add the rest of the ingredients and mix well.

Ladle the mixture into the custard cups and place on a baking sheet.

Bake at 400 degrees for 28 minutes. Serve immediately.


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