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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Servings 4

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ingredients 8
Prep Time 30 min
Total Time 55 min

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)

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Directions

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.

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.

Review & Comments

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katztailz

report Posted Jun. 18, 2011 7:01 PM

I made a few changes to this recipe. First, after lining the muffin cups with the crescent roll dough I put them in the oven for about 5 minutes. While they were baking I mixed the eggs with with some dried chives and cooked them to the runny stage in a fry pan and added half the cooked bacon. Then I took the muffin pan out of the oven and used a measuring cup to press down the crescent dough, spooned in the eggs and topped with the cheese and remaining bacon. Cooked until the eggs were set, about 5 minutes. Everyone loved them