Ingredients:

  • 225g thick-cut bacon, diced
  • 115g canned diced green chilis, drained and patted dry
  • 8 large eggs, room temperature
  • 240ml whole milk
  • 60ml heavy cream
  • 1 tablespoon cornstarch
  • 1/2 teaspoon dry mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly cracked
  • 200g Monterey Jack cheese, freshly grated
  • 30g scallions, thinly sliced

Instructions:

  1. Preheat your oven to 375°F (190°C). Lightly grease a 2-quart souffle dish.
  2. In a skillet over medium heat, cook the diced bacon until crisp and mahogany-colored. Remove with a slotted spoon and drain on paper towels.
  3. In the same skillet with remaining fat, sauté the drained green chilis for 2 minutes to evaporate surface moisture and intensify flavor.
  4. In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, cornstarch, dry mustard, salt, and black pepper until completely smooth and slightly frothy.
  5. Gently stir the cooked bacon, sautéed chilis, grated Monterey Jack cheese, and scallions into the egg mixture.
  6. Pour the mixture into the prepared souffle dish. Place in the center of the oven.
  7. Bake for 35 minutes until the souffle has risen significantly, the top is golden-brown, and the center is just set.