Now soufflé is lightly baked cake, with cream and egg yolks and beaten egg whites. We are omitting all those creams and little bit of flour and just stick with eggs and cheese. After all, it’s breakfast. Lunch will be on the cards so you don’t want to fill up right in the morning.
Here’s how I made it.
3 eggs, separated
4 oz. Philadelphia cream cheese
¼ cup grated cheddar cheese
Salt and pepper to taste
HEAT oven to 375ºF.
BEAT egg whites in medium bowl with mixer on high speed until stiff peaks form.
Beat cream cheese with salt, pepper and onion powder in a large bowl with mixer until creamy.
Add egg yolks; beat until well blended.
Now add grated cheddar.
Gently stir in egg whites until well blended.
POUR into 3 ramekins sprayed with cooking spray.
BAKE 24 to 26 min. or until top is puffed and golden brown.
Do Not Open the Oven Door until fully fluffed or your soufflé will be crashed to the bottom of the ramekins!
The only downside of this soufflé is that it doesn’t reheat well. So you can’t make more and stash them in the refrigerator.