Mini Souffles

This recipe can easily be reduced to 1 or 2 servings or doubled to make 8. They are very easy to make. I have even made them using canned mushrooms and monterey jack cheese.This is wonderful served with Mom's Salsa. Recipe courtesy of Ridenhour Ranch House Inn of California

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1⁄2 cup  grated gruyere or 1⁄2 cup swiss cheese
• 1⁄2 cup  diced ham
• 4  mushrooms, thinly sliced
•  nutmeg
• 4  eggs
• 1  cup heavy cream

Directions

1. Preheat oven to 350°F Butter 4 individual-size ramekins and place them on a baking sheet.
2. Sprinkle grated cheese over bottoms of ramekins.
3. Divide ham and mushrooms among ramekins.
4. Top with a pinch of nutmeg.
5. Whisk eggs well. Slowly whisk in heavy cream.
6. Divide egg mixture among ramekins.
7. Bake for about 30 minutes, or until souffles are puffed and golden (souffles can be held in a warm oven for about 20 minutes before they begin to deflate.).