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Bake-Off® Contest 43, 2008
Bettendorf, Iowa

Sunny Morning Star Biscuit Soufflés

Wake up to a sassy egg dish that bakes in its own biscuit cup.

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  • prep time 15 min
  • total time 55 min
  • ingredients 8
  • servings 6
 

Ingredients

Soufflés

1
can (10.2 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (5 biscuits)
4
eggs
1/4
cup Old El Paso® Thick 'n Chunky salsa
1/2
cup sour cream
1/3
cup cooked real bacon bits (from 3-oz bag)
1
cup shredded mild Cheddar cheese (4 oz)

Garnishes

Old El Paso® Thick 'n Chunky salsa, if desired
Sour cream, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray 6 (6-oz) custard cups or 6 (8-oz) ramekins with CRISCO® Original No-Stick Cooking Spray.
  • 2 Cut each biscuit into 6 wedges. Using 5 wedges for each cup, arrange wedges around side of each cup with pointed ends up to form a “star.” Press dough lightly on bottoms and sides of cups (it is not necessary to completely cover bottoms and sides of cups). Set aside.
  • 3 In medium bowl, beat eggs with fork or wire whisk until blended. Beat in 1/4 cup salsa, 1/2 cup sour cream and the bacon bits until blended.
  • 4 Spoon 2 tablespoons egg mixture into center of each cup; top each with about 2 tablespoons cheese. Spoon remaining egg mixture over cheese in each cup. Place cups on large cookie sheet with sides.
  • 5 Bake 25 to 30 minutes or until eggs are set and biscuits are golden brown. Cool 10 minutes. Garnish with salsa and sour cream.
  • 1 Heat oven to 350°F. Spray 6 (6-oz) custard cups or 6 (8-oz) ramekins with CRISCO® Original No-Stick Cooking Spray.
  • 2 Cut each biscuit into 6 wedges. Using 5 wedges for each cup, arrange wedges around side of each cup with pointed ends up to form a “star.” Press dough lightly on bottoms and sides of cups (it is not necessary to completely cover bottoms and sides of cups). Set aside.
  • 3 In medium bowl, beat eggs with fork or wire whisk until blended. Beat in 1/4 cup salsa, 1/2 cup sour cream and the bacon bits until blended.
  • 4 Spoon 2 tablespoons egg mixture into center of each cup; top each with about 2 tablespoons cheese. Spoon remaining egg mixture over cheese in each cup. Place cups on large cookie sheet with sides.
  • 5 Bake 25 to 30 minutes or until eggs are set and biscuits are golden brown. Cool 10 minutes. Garnish with salsa and sour cream.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
190),
% Daily Value
Total Fat
21g
21%
(Saturated Fat
10g,
10%
Trans Fat
3g
3%
),
Cholesterol
160mg
160%;
Sodium
940mg
940%;
Total Carbohydrate
22g
22%
(Dietary Fiber
0g
0%
  Sugars
5g
5%
),
Protein
15g
15%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
0%;
Calcium
15%;
Iron
8%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2011