Artichoke Souffles

6 tbsp mild salsa
1 can artichokes hearts, chopped*
1 cup shredded Monterey jack
1 cup shredded sharp cheddar
1/4 cup grated parmesan cheese
10 large eggs
16 oz light sour cream
parsley sprigs (opt)

Spray 6 oz ramekins with butter flavored PAM. Spread 1 tablespoon salsa in the bottom of each dish. Distribute chopped artichokes evenly in each of 6 dishes. Sprinkle Monterey Jack, cheddar, and parmesan cheese over each.

Place the eggs and sour cream in blender container and blend until smooth. Pour the egg mixture over the cheeses.

Bake uncovered in a 350 oven for 30-40 minutes or until set.

May be made ahead of time: leave overnight in the refrigerator or freeze uncooked. Remove from freezer the night before cooking to aid in thawing.

*Substitutions for artichokes:
cooked crumbled sausage and cooked chopped onions
frozen spinach, thawed and cooked crumbled bacon
cubed ham and cooked chopped onions

Servings: 6