Bacon Breakfast Soufflés

Enjoy these cheesy bacon soufflés made using Pillsbury® refrigerated crescent dinner rolls that are baked to perfect golden brown hue.

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  • prep time 30 min
  • total time 55 min
  • ingredients 8
  • servings 4
 

Ingredients

1
can (8 oz) Pillsbury® refrigerated crescent dinner rolls
8
slices bacon (about 1/2 lb)
8
eggs
1/4
cup whipping cream
1/8
teaspoon pepper
1
tablespoon butter
1/4
cup diced red bell pepper
1
cup shredded Colby-Monterey Jack cheese blend (4 oz)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Grease 4 Texas muffin cups with shortening or cooking spray. Separate dough into 4 rectangles; firmly press perforations to seal. Place 1 dough rectangle in each cup, with ends of rectangle hanging over sides of cups; lightly press dough in bottoms of cups and 3/4 of the way up 2 sides of cups.
  • 2 In 10-inch skillet, cook bacon over medium heat until crisp; drain on paper towels. Crumble bacon; set aside.
  • 3 In medium bowl, beat 7 of the eggs, the whipping cream and pepper with wire whisk until well blended; set aside. In same skillet, heat butter over medium-high heat just until butter begins to sizzle. Cook red pepper in butter 1 to 2 minutes, stirring constantly, just until tender. Pour egg mixture into skillet. With nylon spatula, begin to pull thin layer off bottom of skillet toward center. Repeat as you work your way around pan. Continue to gather cooked portion in center of skillet until about half of the egg mixture is set (eggs will be very runny).
  • 4 Immediately remove from heat; stir in half of the bacon and cheese. Working quickly, spoon partially set eggs into muffin cups. Top with remaining bacon and cheese. Fold 2 overhanging dough ends over egg mixture, pinching to secure.
  • 5 In small bowl, beat remaining egg with fork. Brush over tops of soufflés.
  • 6 Bake 18 to 20 minutes or until golden brown. Cool 5 minutes; carefully remove soufflés from cups.
  • 1 Heat oven to 375°F. Grease 4 Texas muffin cups with shortening or cooking spray. Separate dough into 4 rectangles; firmly press perforations to seal. Place 1 dough rectangle in each cup, with ends of rectangle hanging over sides of cups; lightly press dough in bottoms of cups and 3/4 of the way up 2 sides of cups.
  • 2 In 10-inch skillet, cook bacon over medium heat until crisp; drain on paper towels. Crumble bacon; set aside.
  • 3 In medium bowl, beat 7 of the eggs, the whipping cream and pepper with wire whisk until well blended; set aside. In same skillet, heat butter over medium-high heat just until butter begins to sizzle. Cook red pepper in butter 1 to 2 minutes, stirring constantly, just until tender. Pour egg mixture into skillet. With nylon spatula, begin to pull thin layer off bottom of skillet toward center. Repeat as you work your way around pan. Continue to gather cooked portion in center of skillet until about half of the egg mixture is set (eggs will be very runny).
  • 4 Immediately remove from heat; stir in half of the bacon and cheese. Working quickly, spoon partially set eggs into muffin cups. Top with remaining bacon and cheese. Fold 2 overhanging dough ends over egg mixture, pinching to secure.
  • 5 In small bowl, beat remaining egg with fork. Brush over tops of soufflés.
  • 6 Bake 18 to 20 minutes or until golden brown. Cool 5 minutes; carefully remove soufflés from cups.

EXPERT TIPS

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Expert Tips

Substitute 1/2 cup diced ham for the crumbled bacon.

Refrigerate any leftover soufflés and reheat in the microwave on High for 1 minute.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
640
(
Calories from Fat
420),
% Daily Value
Total Fat
47g
47%
(Saturated Fat
20g,
20%
Trans Fat
3 1/2g
3 1/2%
),
Cholesterol
495mg
495%;
Sodium
1120mg
1120%;
Total Carbohydrate
25g
25%
(Dietary Fiber
0g
0%
  Sugars
6g
6%
),
Protein
29g
29%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
10%;
Calcium
25%;
Iron
15%;
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 5 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.