Source: Kraft Food & Family Magazine
3 Tbsp. butter
3 Tbsp. flour
¾ C. milk
¾ C. shredded cheddar cheese
1 Tbsp. Dijon mustard
4 slices bacon, cooked and crumbled
4 eggs, separated
Preheat oven to 350. Melt butter in a medium saucepan on medium heat; stir in flour. Cook 1 minute. Gradually add milk, stirring until well blended. Cook and stir the mixture until it comes to a boil. Remove from heat. Add cheese, stirring until melted. Stir in mustard and bacon. Cool slightly. Stir in egg yolks, 1 at a time. Beat egg whites with an electric mixer on medium speed until stiff but not dry, about 5 minutes. Gently fold into yolk mixture. Pour into 12 lightly greased nonstick muffin cups. Bake 25 minutes or until puffed and set. (You can make the part with the egg yolks the night before, and add the whites and bake the next morning.)
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