Bacon Breakfast Soufflés


1 can (8 oz)  refrigerated crescent dinner rolls
8 slices bacon (about 1/2 lb)
8 eggs
1/4 cup whipping cream
1/8 teaspoon pepper
1 tablespoon butter
1/4 cup diced red bell pepper
1 cup shredded Colby-Monterey Jack cheese blend (4 oz)


1. Heat oven to 375°F. Grease 4 Texas muffin cups with shortening or cooking spray. Separate dough into 4 rectangles; firmly press perforations to seal. Place 1 dough rectangle in each cup, with ends of rectangle hanging over sides of cups; lightly press dough in bottoms of cups and 3/4 of the way up 2 sides of cups.

2. In 10-inch skillet, cook bacon over medium heat until crisp; drain on paper towels. Crumble bacon; set aside.

3. In medium bowl, beat 7 of the eggs, the whipping cream and pepper with wire whisk until well blended; set aside. In same skillet, heat butter over medium-high heat just until butter begins to sizzle. Cook red pepper in butter 1 to 2 minutes, stirring constantly, just until tender. Pour egg mixture into skillet. With nylon spatula, begin to pull thin layer off bottom of skillet toward center. Repeat as you work your way around pan. Continue to gather cooked portion in center of skillet until about half of the egg mixture is set (eggs will be very runny).

4. Immediately remove from heat; stir in half of the bacon and cheese. Working quickly, spoon partially set eggs into muffin cups. Top with remaining bacon and cheese. Fold 2 overhanging dough ends over egg mixture, pinching to secure.

5. In small bowl, beat remaining egg with fork. Brush over tops of soufflés.6Bake 18 to 20 minutes or until golden brown. Cool 5 minutes; carefully remove soufflés from cups.

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