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.

Ingredients:

4 Eggs
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
Preparation:

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.