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Ham and Egg Biscuit Soufflé

Ham and Egg Biscuit Soufflé

Gluten Free:
No
Serving Size:
6
Total Time:
More than 1 hour
Preparation Time:
Under 30 Minutes
Preparation Method:
Bake
Meal Occasion:
Breakfast , Dinner
Level of Difficulty:
Intermediate
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Ingredients

This recipe is recommended for 6 servings
  • 1 (12-ounce) can refrigerated biscuit dough
  • 3 large eggs, separated
  • 1 (3-ounce) package cream cheese , softened
  • 1 cup Cure 81® Boneless Ham, diced
  • 1 cup shredded Cheddar cheese
  • 1/4 cup chopped onion
  • 1/4 cup chopped green bell pepper

Directions

  1. Heat oven to 350°F.
  2. Separate biscuit dough. Place biscuits in 9-inch round cake pan; press over bottom of pan to form crust.
  3. In small bowl, beat egg whites until stiff.
  4. In medium bowl, beat together egg yolks and cream cheese until smooth; stir in remaining ingredients. Fold in egg whites. Spoon evenly over crust.
  5. Bake soufflé 45 to 50 minutes or until knife inserted near center comes out clean. Cut into wedges to serve.