Mini Cheese Souffles - cooking recipe

Ingredients

1 loaf white bread, unsliced
4 egg whites
8 ounces cream cheese, softened
2 1/2 cups shredded sharp cheddar cheese
1 cup butter, melted
1 teaspoon Dijon mustard

Preparation

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.