Cheddar Egg Souffle

Cheddar Egg Souffle

 6 eggs, slightly beaten
1 cup shredded cheddar cheese (4 ounces)
1/2 cup milk
2 tablespoons soft butter or margarine
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Heat oven to 325 degrees. Mix all ingredients.

Pour into ungreased baking pan 8″ x 8″ x 2″, or into individual souffle cups.

Bake 25-30 minutes, or until eggs are set.

Serve with crispy bacon and slices of fresh fruit.


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