BACON AND CHEESE SOUFFLES
Make and share this Bacon and Cheese Souffles recipe from Food.com.
Provided by CoffeeB
Categories Breakfast
Time 45m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Melt butter in medium saucepan on medium heat.
- Stir in flour.
- Cook 1 minute.
- Gradually add milk, stirring until well blended.
- Cook and stir until mixture comes to a boil.
- Remove from heat.
- Add cheese, stiring until melted.
- Stir in mustard and bacon.
- Cool slightly.
- Stir in egg yolks, 1 at a time.
- Beat egg whites with electric mixer on medium heat until stiff but not dry, about 5 minutes.
- Gently fold into yolk mixture.
- Pour into 12 lightly greased nonstick muffin cups.
- Bake 25 minutes or until puffed and set.
BACON BREAKFAST SOUFFLES
This recipe comes from a Pillsbury recipe card book. They are pretty easy to whip up. The original recipe says to make these in a Texas sized muffin tin but I don't have one so I used my smaller ramekins instead. It worked out just fine.
Provided by Zaney1
Categories Breakfast
Time 25m
Yield 4 souffles, 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 375.
- Lightly grease 4 Texas muffin cups.
- Separate crescent rolls into 4 rectangles.
- Lightly press or roll each into 6in squares.
- Press 1 square into each of the greased muffin cups.
- Fold over edges and crimp (like a pie crust).
- Set aside.
- In a medium bowl, beat eggs, whipping cream, and pepper until blended.
- Set aside.
- In a 10in skillet over medium heat, melt butter.
- Cook bell pepper in butter 1-2 minutes until just tender.
- Pour egg mixture into skillet.
- Scramble eggs until about half are cooked through.
- 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.
- Bake 17 minutes or until golden brown.
- Cool 5 minutes.
- Carefully remove souffles from cups.
NO FAIL BACON & CHEESE SOUFFLéS
Just a hunch, but we think a lot more people would make cheese soufflés if the recipes were as easy as this no-fail, bacon-studded version!
Provided by My Food and Family
Categories Dairy
Time 1h10m
Yield Makes 12 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Melt butter in medium saucepan on medium heat; stir in flour. Cook 1 min. Gradually add milk, stirring until well blended. Cook and stir until mixture comes to boil. Remove from heat. Add cheese, stirring until melted. Stir in mustard and bacon. Cool slightly. Stir in egg yolks, 1 at a time.
- Beat egg whites with electric mixer on medium speed until stiff but not dry, about 5 min. Gently fold into yolk mixture. Pour into 12 lightly greased nonstick muffin cups.
- Bake 25 min. or until puffed and set.
Nutrition Facts : Calories 100, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 90 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
CHEESE SOUFFLES WITH BACON ARUGULA SALAD
Cooking for two? These individual souffles made with Parmesan and Gruyere are just the thing for a romantic dinner -- on Valentine's Day or any time of year!
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Butter two 2-cup ramekins, coat with Parmesan, and refrigerate. Melt butter in a saucepan over medium heat. Add flour; stir 1 minute. Add milk, whisking until thickened, 2 minutes. Transfer to a large bowl. Whisk in Gruyere, minced chives, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Whisk in egg yolks.
- Whisk egg whites until stiff peaks form. Fold into cheese mixture in thirds. Divide between ramekins. Bake on a baking sheet 15 minutes. Reduce heat to 375 degrees; bake until puffed, about 15 minutes.
- Whisk together oil and vinegar; drizzle over arugula. Season to taste. Top with bacon and chive pieces, and serve with souffle.
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