Cheese Bacon Souffle

Course : Eggs
Serves: 2
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1/2 cup grated parmesan cheese
2 tablespoons butter
1/4 cup chopped green onions
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
1 cup milk
1 cup shredded cheddar cheese
3 large egg yolks -- slightly beaten
3 large egg whites
1/4 teaspoon cream of tartar
6 slices bacon -- cooked drained and crumbled

Preparation / Directions:

Preheat oven to 350 degrees. Butter 1 1/2-quart souffle dish or casserole. Sprinkle enough Parmesan cheese in dish to coat bottom and sides evenly; remove any excess. Melt butter in medium-sized saucepan. Saute green onions until tender, about 3 minutes. Blend in flour, salt, pepper, and garlic powder. Remove from heat; stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat and stir in cheese until melted. If necessary, return to low heat to finish melting cheese. (Do not boil.) Blend a little of hot mixture into egg yolks; return all to saucepan. Blend thoroughly; set aside. Beat egg whites until frothy. Add cream of tartar and beat until soft peaks form. Fold cheese sauce into egg whites. Fold in bacon. Turn into prepared souffle dish. Bake 40 to 45 minutes. Serve immediately.


Nutritional Information:

662 Calories (kcal); 51g Total Fat; (70% calories from fat); 34g Protein; 15g Carbohydrate; 442mg Cholesterol; 1192mg Sodium

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