3 T Butter

3 T Parmesan cheese,

-grated 6 Separated eggs

8 oz Room temp cream cheese

1 c Grated cheddar cheese

1/2 c Sour cream

3 T Chopped pimento

1 T Chopped chives

3/4 t Dry mustard

3/4 lb Canadian bacon, cut in

-bite-sized pieces Butter bottom and sides of individual souffle dishes and sprinkle with parmesan cheese. Beat egg yolks until thick and lemon colored, about 5 minutes. Beat in cream cheese, cheddar cheese, sour cream, pimento, chives and mustard. Using clean, dry beaters, beat egg whites until stiff. Gently, fold into yolk mixture; fold in Canadian bacon. Turn souffle into souffle dishes. Bake at 350 degrees 25-30 minutes. Souffle is done when a knife inserted in center comes out clean.