Ingredients for Bacon Breakfast Souffles
- 1 (8 ounce) can refrigerated crescent roll dough
- 4 large eggs
- 1/4 cup heavy whipping cream
- 1 pinch black pepper
- 1/2 cup chopped bell pepper
- 1/2 cup cooked crumbled bacon
- 0 Colby Monterey Jack Cheese
- 1 tablespoon butter
- 1/4 cup shredded cheddar cheese
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How to Make Bacon Breakfast Souffles
- Preheat oven to 375°F (190°C).
- Lightly grease 4 ramekins.
- Separate 1 (8 ounce) can of refrigerated crescent roll dough into 4 rectangles.
- Gently press or roll each rectangle into a 6-inch square.
- Press one square into each of the prepared ramekins, pressing it into the bottom and up the sides.
- Fold the overhanging edges over and crimp to seal.
- Set aside.
- 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.
- In a 10-inch skillet over medium heat, melt 1 tablespoon of butter.
- Add 1/2 cup chopped bell pepper and cook for 1-2 minutes, until tender-crisp.
- Pour the egg mixture into the skillet.
- Scramble the eggs until they are about half-cooked.
- Immediately remove from heat.
- Stir in 1/2 cup cooked crumbled bacon and 1/4 cup shredded cheddar cheese.
- Quickly spoon the partially cooked egg mixture into the prepared ramekins.
- Top each souffle with the remaining bacon and cheese.
- Bake for 17-20 minutes, or until golden brown and puffed.
- Let cool for 5 minutes before carefully removing the souffles from the ramekins.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
12g
Fat
104g
Carbs
10g
