Cheddar, Chive, and Canadian Bacon Soufflé [Bulkbites.com]

• Servings: 6
• Time: 60 minutes

Unlike traditional soufflés, this one does not rise over the top of dish. The reason for this is that bread crumbs become heavy and it becomes difficult for egg whites to lift them. What is really good with this dish is that it tastes really good and its texture is excellent. I normally try this dish at least once every fortnight and I love soufflé. Nutrition wise, this dish is as good as you can prepare. Besides providing you enough amount of energy, it is rich in protein and carbs. Therefore, anyone interested in building muscles and athletics can certainly try this dish regularly.

Nutrition

• calories: 220
• protein: 14
• carbs: 27
• fat: 6
• saturated fat: 2.28
• polyunsaturated fat: 0.79
• monounsaturated fat: 1.91
• cholesterol: 106
• sodium: 634
• potassium: 271
• dietary fiber: 1.02
• sugars: 5.99
• vitamin a: 56
• vitamin c: 0
• calcium: 140
• iron: 2
• magnesium: 0
• complex carbs: 19.99
• other fats: 1.02

Ingredients

• 4.98 gram Plain Butter
• 7.98 oz Bread, french or vienna (includes sourdough)
• 0.24 tsp or 1 packet Mustard, prepared, yellow
• 1.02 spray , about 1/3 second Oil, PAM cooking spray, original
• 1.98 cup Milk, reduced fat, fluid, 2% milkfat, without added vitamin A and vitamin D
• 0.48 tsp Salt, table
• 1.98 tbsp chopped Shallots, raw
• 3 large Egg, yolk, raw, fresh
• 75 gram HORMEL Canadian Style Bacon
• 0.48 cup Cheese, cottage, nonfat, uncreamed, dry, large or small curd
• 0.24 tsp Leavening agents, cream of tartar
• 4.02 large Egg, white, raw, fresh

Instructions

• Set the oven temp to 375 degrees Celsius.
• Into the food processor add some bread.
• Blend until you get crumbs equal to 4 cups and then set aside.
• Now take a small skillet and melt some butter in it under medium heat.
• Then add some shallot and saute them until they become soft.
• Now add salt to taste.
• Then take a large bowl and combine the above mixture, remaining ingredients and milk. Stir well.
• Now add the remaining bread crumbs and stir well.
• Take a souffle dish and coat it lightly with cooking spray. Add the remaining bread crumbs (about ½ cup) towards the sides.
• Now take a large bowl and add tartar cream and egg whites.
• Beat the above mixture until it becomes little stiff.
• Now add egg-white mixture (1/4-portion) into the shallot mixture and stir it gently.
• Egg-white mixture can now be gently folded.
• Spoon the above mixture into soufflé dish and bake it under 375 degrees Celsius until it sets.
• Serve immediately.