Breakfast Bake

Recipe & picture courtesy of Kraft Foods

Prep Time: 15 min
Total Time: 40 min
Makes: 8 servings, one piece each

• 1 can (8 oz.) refrigerated crescent dinner rolls
• 1 pkg. (8 oz.) OSCAR MAYER Smoked Ham, chopped
• 6 eggs
• 1/2 cup milk
• 1/2 tsp. pepper
• 1 cup KRAFT Shredded Cheddar Cheese
• 1 cup KRAFT Shredded Mozzarella Cheese

1. Preheat oven to 350ºF. Unroll dough in 13×9-inch baking dish; press to cover bottom of dish, firmly pressing perforations and seams together to seal.
2. Sprinkle ham over crust. Beat eggs, milk and pepper with wire whisk until blended; pour over ham. Sprinkle with cheeses.
3. Bake 25 min. or until center is set.

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Ham and Pepper Jack Soufflé

Recipe & picture courtesy of Good Housekeeping

• 4 tablespoon(s) margarine or butter
• 1/4 cup(s) all-purpose flour
• 1 1/2 cup(s) reduced-fat (2%) milk, warmed
• 6 ounce(s) Pepper Jack cheese, shredded
• 4 large eggs, separated
• 1 large egg white
• 3 ounce(s) smoked ham, chopped
• 1 can(s) (4 1/2-ounce) chopped mild green chiles, drained

1. Preheat oven to 325 degrees F. Grease 2-quart soufflé dish.
2. In heavy 2-quart saucepan, melt margarine on low. Add flour and cook 1 minute, stirring. With wire whisk, gradually mix in milk. Cook on medium until sauce thickens and boils, stirring constantly. Reduce heat to low and simmer 3 minutes, stirring frequently. Stir in Pepper Jack and cook just until cheese melts and sauce is smooth, stirring. Remove saucepan from heat.
3. In medium bowl, with whisk, lightly beat egg yolks; gradually whisk in hot cheese sauce. Stir in ham and green chiles.
4. In large bowl, with mixer on high speed, beat 5 egg whites until stiff peaks form when beaters are lifted. With rubber spatula, gently fold one-third of beaten egg whites into cheese mixture. Fold in remaining whites just until blended.
5. Pour mixture into prepared soufflé dish. Bake about 50 minutes or until soufflé is puffed and golden-brown and knife inserted 1 inch from edge comes out clean. Serve immediately.

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