Hiestand House Egg Souffle

Egg Dishes


4 slices Canadian bacon
6 large eggs
1 tsp. Dijon mustard
1/2 C. plain yogurt
1 1/2 C. shredded Cheddar cheese, divided
1 1/2 tsp. McCormick lemon herb blend, divided

Preheat oven to 375F. Grease four oval custard cups. Place a slice of Canadian bacon in each cup. In medium bowl, beat eggs, Dijon mustard, and yogurt. Stir in 1/2 cup of cheese and 1 teaspoon spice blend. Spoon egg mixture evenly over Canadian bacon. Sprinkle remaining cheese and spice blend over egg mixture. Bake 25 to 30
minutes until golden and set. Makes 4 servings.

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