Soufflé Muffins and a Soufflé Pizza

Psalm 119:58

    [58] I entreat your favor with all my heart;

        be gracious to me according to your promise.

An ej original recipe!

Veggies

1 medium Yukon Gold Potato, grate with skin on, squeeze out moisture

1 small Onion, chopped

1 small Shallot, chopped 

1 Jalapeño, diced 

1 T roasted Garlic

Seasoned salt to taste

Cracked black pepper to taste

1 t Olive oil

1 t Clarified butter

Stir fry potato and veggies for 5 minutes 

Set aside on a plate

Meats

4 slices of ham (I used maple Honey)

5 thick slices pepperoni 

Stack together and chop

Stir fry in same skillet 

Set aside

Bread

4 slices White Mountain bread( Publix bakery) chopped 

1 large croissant, chopped 

Set aside

Cheeses 

1 c sharp white cheddar 

1/4 c Gouda

Set aside

Egg mixture 

4 eggs

1/2 c egg whites

Salt and pepper 

1/4 c milk

1/4 c half and half

Whisk in a large bowl 

Directions

Add bread to egg mixture 

Mix

Let stand for 10 minutes to soak up egg mixture 

Add cheeses 

Mix

Add meat 

Mix

Add veggies 

Mix

Preheat oven 375 degrees for 35-40 minutes 

Fill a large well greased 12 count muffin pan until filled and the left over filling in a disposable pie pan 

Cool