4 eggs 1/2 C. milk 1/2 tsp. dry mustard 1/8 tsp. pepper 1 C. shredded cheese 2-3 oz. cream cheese, cut up 1 C. cooked ham, finely diced 1/2 tsp. dried parsley flakes
In blender combine the eggs, milk, mustard and pepper. Cover and blend until smooth. With blender running, add the cheeses through the lid opening. Blend until nearly smooth. Stir in ham and parsley. Pour into four ungreased 1-cup souffle dishes. Bake at 375 F. for 25 to 30 minutes or until set. Serves 4. Recipe can be doubled and baked in an 8x10" pan and cut into squares for serving.