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7

Sunny Morning Star Biscuit Soufflés

25 Ratings

13 Comments

Prep 15 min
Total 55 min
Ingredients 8
Servings 6

Wake up to a sassy egg dish that bakes in its own biscuit cup. MORE+ LESS-

Bake-Off® Contest 43, 2008

Norita Solt

Bettendorf, Iowa

Ingredients

Soufflés

can (10.2 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (5 biscuits)

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)

cup shredded mild Cheddar cheese (4 oz)

Garnishes

Old El Paso™ Thick 'n Chunky salsa, if desired

Sour cream, if desired

Steps

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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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 340
Calories from Fat: 190

% Daily Value

Total Fat: 21g; 32%
Saturated Fat 10g 50% Trans Fat 3g
Cholesterol: 160mg; 53%
Sodium: 940mg; 39%
Potassium: 75mg; 2%
Total Carbohydrate: 22g; 7%
Dietary Fiber 0g 0% Sugars 5g
Protein: 15g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 0%; 0%
Calcium: 15%; 15%
Iron: 8%; 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;