Mini Cheese Souffles

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READY IN: 25mins
YIELD: 90 cubes
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Using a bread knife, cut crusts from all sides of the bread. Slice into 1 inch slices and cut each slice into 9 cubes.
  • Place in container and put in freezer while you prepare the rest of the recipe.
  • In the bowl of an electric mixer, beat egg whites until stiff peaks form.
  • In another bowl, beat cream cheese, sharp cheddar, butter and mustard together. Fold in the egg whites.
  • Remove bread from freezer and dip each cube in the egg white mixture. Place in a single layer on a baking sheet that has been lined with parchment paper.
  • To freeze:.
  • Flash freeze souffles. (Place in freezer for 1 hour until firm) Transfer to a freezer bag or container. Seal, label and freezer for up to 1 month.
  • To serve:.
  • Bake from frozen. Place on a parchment lined baking sheet and bake at 400 degrees for 10 minutes until golden brown.
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