Sunny Morning Star Biscuit Soufflés

Steps

• 1

  Heat oven to 350°F. Spray 6 (6-oz) custard cups or 6 (8-oz) ramekins with 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.