Spam Denver Biscuit Souffle
Yield
6 servingsPrep
15 minCook
50 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
buttermilk biscuits
refrigerated |
|
| 3 | large |
eggs
separated |
|
| 3 | ounces |
cream cheese
softened |
|
| 12 | ounces |
spam
cubed |
|
| 1 | cup |
cheddar cheese
shredded |
|
| ¼ | cup |
green bell peppers
chopped |
|
| ¼ | cup |
onions
chopped |
|
| 1 | x |
paprika
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
buttermilk biscuits
refrigerated |
|
| 3 | large |
eggs
separated |
|
| 86.7 | ml/g |
cream cheese
softened |
|
| 346.8 | ml/g |
spam
cubed |
|
| 237 | ml |
cheddar cheese
shredded |
|
| 59 | ml |
green bell peppers
chopped |
|
| 59 | ml |
onions
chopped |
|
| 1 | x |
paprika
|
*
|
Directions
Heat oven to 350℉ (180℃).
Separate dough into 10 biscuits. Place in ungreased 9 inch round cake pan, press over bottom of pan to form crust.
In small bowl, beat egg yolks and cream cheese until smooth, stir in SPAM, cheese, green pepper, and onion.
Beat egg whites until stiff, fold into SPAM mixture.
Spoon evenly over crust. Sprinkle with paprika.
Bake 45 to 50 minutes or until knife inserted near center comes out clean.
Cut into wedges to serve.
