6 Separated eggs
8oz. Room temp cream cheese
1 C. Grated cheddar cheese

1/2 C. Sour cream
3 T. Chopped pimento
1 T. Chopped chives

3/4 tsp. Dry mustard

3/4 lb. Canadian bacon, cut in bite-sized pieces

Butter bottom and sides of individual soufflé 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 soufflé into soufflé dishes. Bake at 350 degrees 25-30 minutes. Soufflé is done when a knife inserted in center comes out clean.