Bacon Breakfast Souffles Recipe

Ingredients for Bacon Breakfast Souffles

• Refrigerated Crescent Dinner Rolls
• 4 large eggs
• 1/4 cup heavy whipping cream
• Pinch of black pepper
• 1/2 cup chopped bell pepper
• 1 cup cooked crumbled bacon
• Colby Monterey Jack Cheese

How to Make Bacon Breakfast Souffles

1. Preheat oven to 375°F (190°C).
2. Lightly grease 4 ramekins.
3. Separate 1 (8 ounce) can of refrigerated crescent roll dough into 4 rectangles.
4. Gently press or roll each rectangle into a 6-inch square.
5. Press one square into each of the prepared ramekins, pressing it into the bottom and up the sides.
6. Fold the overhanging edges over and crimp to seal.
7. Set aside.
8. In a medium bowl, whisk together 4 large eggs, 1/4 cup heavy whipping cream, and a pinch of black pepper until well blended. Set aside.
9. In a 10-inch skillet over medium heat, melt 1 tablespoon of butter.
10. Add 1/2 cup chopped bell pepper and cook for 1-2 minutes, until tender-crisp.
11. Pour the egg mixture into the skillet.
12. Scramble the eggs until they are about half-cooked.
13. Immediately remove from heat.
14. Stir in 1/2 cup cooked crumbled bacon and 1/4 cup shredded cheddar cheese.
15. Quickly spoon the partially cooked egg mixture into the prepared ramekins.
16. Top each souffle with the remaining bacon and cheese.
17. Bake for 17-20 minutes, or until golden brown and puffed.
18. Let cool for 5 minutes before carefully removing the souffles from the ramekins.