4 eggs
1/2 c. milk
1/2 tsp. dry mustard
1/8 tsp. pepper
4 oz. brick cheese, cut up
2 (3 oz.) pkg. cream cheese, cut up
1 c. (5 oz.) finely diced fully cooked ham
1/2 tsp. dried parsley flakes

Preheat oven to 375 degrees. In blender container, mix eggs, milk, mustard, and pepper. Cover; blend until smooth. With blender running, add cheeses through opening in lid. Blend until nearly smooth. Stir in ham and parsley. Pour into 4 greased 1-cup souffle dishes. Bake 25-30 minutes or until set. Serves 4.