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Spinach and Swiss Egg Souffle

Item #: SSL88
Light and rich, these individual soufflés are a perfect addition to your table. With their soft, custard-like texture featuring tender spinach mixed with Swiss and Monterey Jack cheeses, they are sure to be a hit. They also make a great light lunch as an alternative to quiche, an inventive steakhouse side, or delicious weekday dinner. Eight 4 oz. Spinach and Swiss Egg Soufflés, each is an individual serving.

Spinach and Swiss Egg Souffle

Convection Oven: Thaw completely under refrigeration then bake in a Pre-heated 300°F convection oven for 8-10 minutes or until done. Conventional Oven: Thaw completely under refrigeration then bake in a pre-heated 350°F conventional oven for 10-12 minutes or until done. Microwave Oven: Thaw completely under refrigeration then heat on high heat 1 minutes and 30 seconds or until done.
Heavy Cream (Milk, Contains less than 1% of: Carrageenan, Polysorbate 80, Mono and Diglycerides), Heavy Cream (Pasteurized Grade A Cream), Swiss Cheese (Pasteurized Part Skim Milk, Cheese Culture, Salt and Enzymes), Powdered Cellulose To Prevent Caking), Liquid Whole Eggs (Whole Eggs, Citric Acid [To Preserve Color!, 0.15% Water Added As A Carrier For Citlic Acid), Monterey Jack Cheese (Pasteurized Milk, Cheese Culture, Sa1t and Enzymes), Powdered Cellulose (To prevent caking ), Potassium Sorbate and Natamycin (preservatives), Half & Half (Milk, Cream, Contains less than 1% of the following: Sodium Citrate and Disodium Phosphate), Half & Half (Pasteurized Grade A Cream), Spinach, Quiche Mix (Cream Powder, Modified Corn Starch, Whey Powder, Egg White Powder, Whole Egg Powder, Salt, Turmeric Oleoresin, Extractives of Annatto and Natural Flavors), Spices, Salt, Xanthan Gum, Onion Powder, Garlic Powder. Pan Coating (Water, Soybean Oil, Soy Lecithin, Sorbic Acid, Potassium Sorbate (Preservatives), and Non -Chlorofluorocarbon Propellant)

Contains: Milk, Eggs, Soybeans.


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