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Serve with Stuffed French Toast.
Preheat oven to 350 degrees. Butter four ramekins and place them on a cookie sheet. Sprinkle grated cheese to cover bottoms of ramekins, then add the ham and leek. Make the egg mixture by blending all ingredients well in an electric mixer. Pour this mixture equally into the ramekins and bake for about 30 minutes or until souffles are puffed and golden. The souffles will hold in a warm oven for about 20 minutes before they begin to deflate.
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