In honor of National Cheese Soufflé Day we present this Pickle & Cheese Souffle! With just a few simple ingredients and only 20 min. of prep time its an easy dinner to put together in the morning and bake when you get home!
3 cup(s) of shredded pickles
1 cup shredded ham (optional)
1 tbsp. of melted butter
1 tsp. of fresh thyme, chopped
1/8 tsp. of ground black pepper
1/4 tsp. of salt
1 pinch of red pepper flakes
1 cup(s) of shredded Monterey Jack cheese
1 tbsp. of grated Parmesan
1/4 cup(s) of all-purpose biscuit baking mix
Toss the pickles into a colander set in the sink. Allow to drain for 1 hour, then squeeze the liquid out of the pickles and set aside.
Preheat oven to 350° F. Brush a 6 cup muffin tin or 6 individual ramekins with butter.
Whisk the eggs in a mixing bowl with the salt, thyme, pepper, and red pepper flakes. Stir in the Pickles, Ham, Monterey Jack cheese, Parmesan, and baking mix until combined. Pour into the prepared muffin tin or ramekins.
Bake, uncovered, until set and golden brown on top about 20 minutes. The soufflé is done when a knife inserted into the center comes out clean.
Recipe adapted from: http://www.livingwithlibby.com/2012/01/11/lkre-favorite-recipes-zucchini-souffle/