Mini Cheese Egg Souffle Food

NO BRAINER CHEESE AND EGG SOUFFLE

Steps:

• In a medium bowl, mix eggs, milk, garlic salt, and pepper. Set aside.
• Spray 3 ramekins with non-stick cooking spray and fill 1/2 full with cheese. Pour egg mixture into ramekins and fill to top. Place ramekins on cookie sheet and bake at 375 degrees for 30 minutes until high and fluffy. Serve immediately. Enjoy!

MINI CHEESE SOUFFLES

Steps:

• Preheat oven to 350°. Coat each ramekin (4-6 depending on their size) with butter. Add 1/2 teaspoon flour to each, then tilt to coat, shaking out the excess. Set on a foil covered baking sheet and set aside.
• Melt 2 tablespoons of butter in a saucepan, add the 2 tablespoons flour, salt, pepper, and nutmeg; stir with a whisk. When it is sizzling, add the cold milk and bring to a boil, whisking constantly. Boil about 20 seconds, then remove from the heat. Add the cheese; stir until it melts.
• Separate the eggs and beat the yolks until light in color. Add 2 tablespoons of the milk mixture to the yolks, whisking constantly to temper. Then whisk the yolk mixture into the milk mixture.
• In a separate bowl, whip the egg white using a whisk or electric mixer until stiff but not dry peaks form - this should take about 1 minute. Fold 1/3 of the egg white mixture into the milk and yolk mixture. Then gently fold in the remaining egg whites.
• Spoon the mixture into prepared ramekins until they are 3/4 full. Bake without opening the oven for 15 to 20 minutes or until puffed and golden. Serve immediately.

EGG AND CHEESE SOUFFLé BAKE

Steps:

• Heat oven to 350°F.
• Use pulsing action of blender to process bread into small crumbs. Add eggs, milk, sour cream, mustard, garlic and dry seasonings; blend 1 min. or just until blended.
• Pour into 10-inch round baking dish sprayed with cooking spray. Stir in bell peppers, 1 cup cheese and 1/4 cup basil; top with remaining cheese.
• Bake 40 to 45 min. or until top is puffed and lightly browned. Sprinkle with remaining basil.
• Serve immediately.

LITTLE CHEESE SOUFFLES

Steps:

• Place a rack in the middle of the oven and preheat to 350 degrees F. Butter 4 (6-ounce) ramekins and sprinkle with Parmesan to lightly coat, tapping out excess. Put prepared ramekins on a baking sheet and refrigerate.
• To make the souffle base: Put the milk, thyme, and bay leaf in a microwave-safe measuring cup and microwave on HIGH until steaming, about 2 minutes. (Or, bring the milk and herbs just to a simmer in a small saucepan on the stove, and then pull from the heat.)
• Melt the butter in a saucepan over medium heat. Add the flour, and stir constantly with a wooden spoon until the mixture (roux) lightens and foams, about 2 minutes. Whisk in the warm milk, bring to a boil, and cook, whisking constantly, until the souffle base thickens slightly, about 1 minute. Remove the herbs. Transfer the base to a large bowl and whisk to cool. Add the egg yolks, the Parmesan cheese, 1/2 teaspoon of the salt, cayenne, and nutmeg.
• Slowly whisk the egg whites in a very clean bowl with lemon juice, and pinch of salt with a hand-held mixer until foamy. Increase the speed to high and whip until the whites hold a soft peak. Quickly, but gently fold 1/4 of the whites into the base with a rubber spatula. Fold in the remaining whites just until streaky, then scatter the grated cheese on top and fold everything together, taking care not to overmix. Divide the batter among the prepared ramekins, and bake until golden, puffed, and just set in the center, about 30 minutes. Using an oven mitt or towel, transfer the ramekins to individual plates and serve immediately.

EASY CHEESE SOUFFLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Brush butter on the bottom and up the sides of two 5 1/2-ounce ramekins. Scoop in some sugar; rotate ramekins to coat while pouring most of the sugar back into its container. Place ramekins on a shallow baking pan.
• Separate eggs between 2 bowls. Add sugar, flour, 1/4 teaspoon salt, vanilla extract, lemon zest, cream cheese, and Cheddar cheese to the yolks. Mix the souffle base with a spatula until sugar and flour disappear.
• Sprinkle a pinch of salt over the room-temperature egg whites. Beat with a whisk until soft peaks form; peaks should hold their shape but not be stiff or dry. Stir and fold 1/2 of the egg whites into the souffle base until combined. Gently fold the rest of the egg whites into the batter.
• Fill ramekins up to the lip with the batter.
• Bake in the preheated oven until puffed and browned, about 12 minutes. Serve immediately.

MINI SOUFFLES

Steps:

• Preheat oven to 350°F Butter 4 individual-size ramekins and place them on a baking sheet.
• Sprinkle grated cheese over bottoms of ramekins.
• Divide ham and mushrooms among ramekins.
• Top with a pinch of nutmeg.
• Whisk eggs well. Slowly whisk in heavy cream.
• Divide egg mixture among ramekins.
• Bake for about 30 minutes, or until souffles are puffed and golden (souffles can be held in a warm oven for about 20 minutes before they begin to deflate.).

CHEESE SOUFFLé

Steps:

• Using 10 grams (2 teaspoons) butter, grease a 2-quart soufflé dish. Dust with 12 grams (2 tablespoons) Parmesan. Heat oven to 400 degrees with rack positioned in the lower third.
• Make the béchamel: Place a strainer over a large bowl and set aside. Heat remaining butter over medium heat in a heavy medium-size saucepan. Add shallot and cook, stirring, until softened (do not brown), 2 to 3 minutes. Stir in flour and cook, stirring, for about 3 minutes, until smooth and bubbling, but not browned. It should have the texture of wet sand. Remove from heat and whisk in milk all at once. Return to heat and bring to a simmer while whisking. Continue to whisk until mixture begins to thicken. Turn heat to very low and simmer for 5 to 10 minutes, stirring often with a whisk and scraping bottom and edges of pan with a rubber spatula. The sauce will be quite thick and should have no taste of raw flour. Add 3 grams ( 1/2 teaspoon) salt, the white pepper and the nutmeg. While it is still hot, strain sauce into the large bowl.
• Immediately beat egg yolks into sauce, one at a time. Adjust salt and pepper.
• In a stand mixer or using electric beaters, begin beating egg whites on low speed. When they begin to foam, add cream of tartar and a pinch of salt. Continue to beat until they form stiff but not dry peaks. Be careful not to overbeat or egg whites will fall apart when you fold them into sauce, which will make your soufflé mixture grainy.
• Using a large rubber spatula, stir a quarter of the egg whites into sauce. Stir in Gruyère, remaining Parmesan and truffle if using. Gently fold remaining whites into mixture, working rapidly but gingerly so whites don't collapse. Carefully spoon or pour mixture into prepared soufflé dish and place dish on a baking sheet.
• Place in oven, turning heat down to 375 degrees as soon as you close the oven door. Bake 30 to 35 minutes, until soufflé has puffed above the top of the dish, and soufflé top is golden brown. Turn off oven. If desired, let sit 5 minutes (the sauce in the middle will thicken slightly, but the soufflé will remain puffed) or serve at once. The center of the soufflé should be saucy. When you serve the soufflé, spoon sauce from the middle over each fluffy serving.

MINI CHEESE SOUFFLES

Steps:

• Using a bread knife, cut crusts from all sides of the bread. Slice into 1 inch slices and cut each slice into 9 cubes.
• Place in container and put in freezer while you prepare the rest of the recipe.
• In the bowl of an electric mixer, beat egg whites until stiff peaks form.
• In another bowl, beat cream cheese, sharp cheddar, butter and mustard together. Fold in the egg whites.
• Remove bread from freezer and dip each cube in the egg white mixture. Place in a single layer on a baking sheet that has been lined with parchment paper.
• To freeze:.
• Flash freeze souffles. (Place in freezer for 1 hour until firm) Transfer to a freezer bag or container. Seal, label and freezer for up to 1 month.
• To serve:.
• Bake from frozen. Place on a parchment lined baking sheet and bake at 400 degrees for 10 minutes until golden brown.