Description
A recipe for Southwestern Brunch Soufflé

Ingredients

• 1 tablespoon plus 1/4 cup butter, divided
  
• 1/4 cup all-purpose flour
  
• 1-1/2 cups 1% milk
  
• 1/4 teaspoon salt
  
• 1-3/4 cups (7 ounces) Sargento Bistro Blends Cheddar & Monterey Jack with Tomato & Jalapeño Peppers Shredded Cheese
  
• 1/2 cup crumbled crisply cooked bacon
  
• 1/2 cup thinly sliced green onions
  
• 6 large eggs, separated
  
• Optional garnish:
  
• 1/2 cup salsa
  
• 1/4 cup chopped cilantro

Preparation
Preparation Time: 25 minutes | Baking Time: 40 minutes

1. Coat bottom and sides of 2-1/2-quart round soufflé dish with 1 tablespoon softened butter.

2. Melt 1/4 cup butter in medium saucepan. Add flour; cook and stir over medium heat 1 minute. Stir in milk and salt; bring to simmer, stirring frequently. Simmer 2 minutes (mixture will be thick). Remove from heat; stir in cheese until melted. Stir in bacon and green onions.

3. Beat egg yolks with wooden spoon; stir into cheese sauce. Beat egg whites in electric mixer until stiff peaks form. Gently fold 1/3 egg whites at a time into cheese sauce using rubber spatula. Pour into prepared dish. Bake in preheated 350°F oven 40 minutes or until puffed and deep golden brown. Serve immediately. If desired, combine salsa and cilantro to garnish; serve with soufflé.

Nutrition
no information available

Serves
Serves: 6

Variations
no information available