Little Egg Soufflés
Individually baked, miniature cheddar cheese egg soufflés.
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
- 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.
- 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.