Maple Bacon, Eggs, and Cheese Soufflé
Uncooked reduced fat bacon
2½ tbsp(s), divided
Butter flavour cooking spray
Fat free skim milk
Low-fat shredded cheddar cheese
3 oz, shredded
2 large, separated
2 egg white(s)
- Preheat oven to 375º. Line a baking sheet with parchment paper and set a wire rack over it. Lay down 3 slices of bacon and cook for 15 to 20 minutes until almost done. Drizzle ½ Tbsp of maple syrup over the bacon and cook for another 3 to 5 minutes to desired doneness. Remove bacon to paper to drain. Crumble or chop when cool. Set aside.
- Prepare a soufflé dish with cooking spray, making sure to leave about an inch from the top of the dish uncoated. Dust with Parmesan cheese. Set aside.
- Beat egg yolks with salt and set aside. Melt butter in a sauce-pan over a low-medium heat. Add flour and whisk continually for about 3 minutes. Add milk and continue whisking so no lumps form. Add maple syrup and cheese and whisk again. Add the bacon bits. Off heat, slowly temper the milk mixture into the egg yolks until well combined. Set egg mixture over an ice bath to cool.
- Whip egg whites until stiff peaks form. Gently fold in about 1/3 of the egg mixture into the whites and repeat until no egg whites are visible. Turn into the prepared soufflé dish and bake for about 30 to 35 minutes until top is golden and soufflé is fluffy. Serve immediately.