Little individually baked cheddar cheese egg souffles.

Little Egg Souffles

2 large eggs
1 tablespoon sour cream
1 teaspoon water
1/2 teaspoon baking powder
1/8 teaspoon Italian seasoning
1/8 teaspoon liquid hot pepper sauce
1/2 cup shredded cheddar cheese

1. In a bowl with an electric mixer on medium speed, combine eggs, sour cream, water, baking powder, Italian seasoning, and liquid hot pepper sauce. Stir in shredded cheddar cheese.
2. Pour into two greased custard cups and bake at 350°F (175°C) for 12 to 14 minutes, or until the center is set.

Makes 2 servings.