Bacon Breakfast Souffles

Try this easy breakfast recipe soon…

1 can (8oz) Pillsbury refrigerated crescent dinner rolls
Cooking spray
7 Eggs
1/4 C whipping cream
1/8 Tsp pepper
1 Tbs butter (real)
1/4 C diced red bell pepper
8 slices bacon, crisply cooked and crumbled
1 C shredded colby-Monterey Jack cheese blend

1.  Heat oven to 375.  Separate dough into 4 rectangles; lightly press or roll each into 6 inch square or something resembling a 6 inch squre.  My dough is never even, I pinch a piece off here and add it there. Press 1 dough square into bottom of each of 4 greased soufflet cups or large muffin cups, folder over excess dough and crimp edges..yeah right…there is never excess dough.  Coat the edges with cooking spray and set aside

2.  Beat your eggs, whipping cream and pepper with a whisk until blended; set aside.  Heat butter and stir in red pepper for about 2 minutes, just until tender.  Pour egg mixture into skillet.  Cook until about half way done.  (the eggs will still be runny)

3.  Remove from heat and add half the bacon and cheese.  Stir together and then spoon into the dough.  Top with the remaining bacon and cheese and pop into the oven for 17 minutes or until golden brown. 

These souffles are yummy and easy and your family will think you are quite the chef.  You can also vary the recipe with sausage/ham/green peppers mushrooms etc.  The key is to put in ingredients you like or ingredients you want your kids to eat without realizing it may be a veggie.

I served this soufflet this morning with a side of strawberries and yogurt, cinnamon swirl toast and a chocolate dipped strawberry..

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