Nook and Cranny Soufflé
Thomas’
1 3-ounce package cream
cheese, softened
6 Thomas’* Original Flavor
English Muffins, split
2 cups ( 8 ounces)
shredded Cheddar or
Colby cheese, divided
6 eggs
2 cups milk
2 tablespoons chopped
green onions
1 teaspoon Worcestershire
sauce
Spread cream cheese on each muffin half. Cut into
1/2-inch cubes. Place half the cubes in a greased
11 3/4-by- 7 1/2-by- 1 3/4-inch baking dish. Top
with 1 1/2 cups shredded cheese. Repeat with the
remaining muffin cubes and 1/2 cup cheese.
In a large bowl, beat eggs until light and fluffy. Stir in
the remaining ingredients. Pour over the muffins. Let
stand for 15 minutes.
Preheat oven to 300°F.
Bake for 45 minutes, or until puffed and browned. Let
stand for 10 minutes before serving. Makes 6 servings.
Brands may vary by region; substitute a similar product.
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon pepper
Breakfast Wraps with
Mango and Tomato Salsa
El Monterey
El Monterey* Breakfast
Wraps ( 10 per box)
SALSA
2 ripe, firm mangoes,
peeled, pitted
and cubed
3 cups peeled and
finely chopped
plum tomatoes
2 small white onions,
finely chopped
4 garlic cloves, crushed
2-3 red chiles,
finely chopped
10 tablespoons
lemon juice
Grated peel of 1 lemon
2-3 teaspoons sugar
Salt to taste
Mix all salsa ingredients in a bowl. Cover and chill
well before serving.
Prepare breakfast wraps according to package
directions for the microwave. Top with the salsa.
Makes 10 servings.
Brands may vary by region; substitute a similar product.
