Cheddar Egg Souffle

6 eggs, slightly beaten
1 cup shredded cheddar cheese
1/2 cup half and half
2 tablespoon soft butter
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Heat oven to 325°F-160°C.

Mix all ingredients. Pour into ungreased baking pan 8" x 8" x 2" or into individual souffle cups.

Bake 25-30 minutes, or until eggs are set.

Serve with crispy bacon.

Serves 3.

Carb Count: 2.1 carbs per serving.

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