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Cheese Souffle: Submitted by: Meg | Date Added: 12 May 2013
Listed in: Eggs

7 large eggs
4 ounces sour cream
1/3 c. whole milk
fresh ground black pepper
1 tsp. dry mustard
1/4 tsp. nutmeg
1/4 tsp. Tabasco or other hot sauce
1 T. soft butter
1 ounce grated cheddar cheese
1 ounce grated muenster cheese
1 ounce grated gruyere cheese
1 medium souffle dish (should hold at least 22 ounces - can use a dish that holds up to about 36 ounces.)

(you can substitute other creamy and sharp cheeses.)

Cooking Instructions

Pre-heat oven to 350 degrees. using a blender or food processor, blend together the eggs, sour cream, and milk for 30 seconds. Blend in the black pepper, dry mustard, nutmeg and hot sauce - another 15 seconds.

Brush the butter all over the inside of the souffle dish. Layer the cheese in the dish then pour the egg mixture gently over the top.

Place the souffle dish in the oven. Bake for 50-55 minutes - the souffle will be golden brown, puffy like a balloon, and will have risen about 3".

Serve immediately - it will begin to fall in about 45 seconds.

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