4 tablespoons unsalted butter
1 tablespoon all-purpose flour
1 cup milk
3/4 cup quick cook Irish oatmeal
1/2 cup grated Irish cheddar cheese
1/3 cup low fat cream cheese
1/2 cup crisply fried bacon, chopped
4 large egg yolks, beaten
1 tablespoon chopped fresh flat leaf parsley
1 teaspoon prepared mustard
1/4 teaspoon salt, to taste
1/2 teaspoon cayenne pepper
freshly ground black pepper, to taste
4 large egg whites, stiffly beaten

Using 2 tablespoons butter, generously grease an 8" souffle dish. Dust with flour and set aside.

Place milk and remaining butter in a medium saucepan over medium high heat and heat until almost boiling.

Slowly stir in oatmeal. Cook, stirring constantly, for about 4 minutes or until thick.

Remove from heat and beat in the cheeses. When well combined, stir in bacon, then egg yolks, parsley, mustard, salt and pepper.

Fold beaten egg whites in thirds into the souffle mix taking care not to deflate the egg whites. When well incorporated but not overly mixed, spoon into prepared souffle dish.

Place in cold oven. Turn heat on to 350 degrees and bake, undisturbed, for about 40 minutes or until center is still slightly soft but souffle has risen and set.

Serve immediately.