Breakfast

Ham and Corn Souffle is for Breakfast.

Ham and Corn Souffle takes 25 minutes to prepare.

Ham and Corn Souffle takes 50 minutes to cook.

Ham and Corn Souffle makes 4 servings.

The ingredients for Ham and Corn Souffle are:

4 egg whites
2 teaspoons dry bread crumbs
1-1/2 cups grozen corn, thawed
2 green onions, thinly sliced
2/3 cup diced fully cooked lean ham
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup fat-free milk
1/2 cup shredded reduced-fat sharp cheddar cheese
2 egg yolks
1/2 teaspoon cream of tartar

Here is how you make Ham and Corn Souffle:

Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Coat a 1-1/2 qt. baking dish with cooking spray and lightly sprinkle with bread crumgs; set aside.In a large nonstick skillet coated with cooking spray, cook corn and onions until tender. REmove from the heat; stire in ham and set aside.In a small saucepan, combine the flour, salt and cayenne; gradually whisk in milk until smooth. Bring to a boi; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Transfer to a large bowl; stir in corn mixture. Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Cool slightly.Add cream of tartar to egg whites; beat until stiff peaks form. With a spatula, fold a fourth of the egg whites into the milk mixture until no white streaks remain. Fold in remaining egg whites until combined.Transfer to a prepared dish. Bake at 325? for 50-55 minutes or until top is puffed and center appears set. Serve immediately. Yield: 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user RUNNINGITOFF.

The nutritional information for Ham and Corn Souffle is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 239.3

• Total Fat: 6.6 g
• Cholesterol: 121.0 mg
• Sodium: 657.1 mg
• Total Carbs: 28.5 g
• Dietary Fiber: 2.3 g
• Protein: 19.5 g