Our daughter Jillian, who isn’t a big egg fan, would eat these Kenai River Souffle`s everyday if I made them, and she loves to throw in a wide variety of fillings for fun and great flavor.
1/4 C Half-and-half
1/2 Tsp salt
Kenai River Smoked Salmon
Finely chopped onion or green onion
Red, yellow, or orange bell peppers
Cream Cheese or Colby Cheese
Parmesan cheese, grated fresh
Heat oven to 350 degrees and coat a 6 cup muffin pan with nonstick cooking spray. Whisk together the eggs, half-and-half, and salt in a medium bowl, and evenly distribute the egg mixture among the muffin cups. Add about 2 Tbs of the fillings to each cup, sprinkle on the paramesan cheese 🙂 Bake until puffy and edges are slightly golden, about 20 to 25 minutes. Serve as soon as you take them from the oven (If necessary, you can run a butter knife around the edges to loosen) on a bed of Rye or Whole wheat toast, accompanied by fresh fruits.