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Sunny Morning Star Biscuit Soufflés

(25)
  13 reviews
  • 15 min prep time
  • 55 min total time
  • 8 ingredients
  • 6 servings
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Wake up to a sassy egg dish that bakes in its own biscuit cup.

Bake-Off® Contest 43, 2008
Norita Solt
Bettendorf, Iowa

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

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;
Carbohydrate Choice
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
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