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.
NO FAIL BACON & CHEESE SOUFFLES
Make and share this No Fail Bacon & Cheese Souffles recipe from Food.com.
Provided by Chantelle da Chef
Categories Breakfast
Time 45m
Yield 8 souffles
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Melt butter on a saucepan on medium heat; stir in flour. Cook 1 minute. Add milk slowly and stir until blended. Cook till it comes to a boil.
- Remove from heat and add cheese stir till melted. Stir in mustard and bacon. Cool slightly and add egg yokes 1 at a time.
- Beat egg whites with electric mixer on medium until stiff but not dry. Gently fold into egg mixture and pour into eight slightly greased muffin cups. Cook in oven for 25 minutes or until puffed and set.
Nutrition Facts : Calories 188.4, Fat 15.4, SaturatedFat 7.4, Cholesterol 134.9, Sodium 294.7, Carbohydrate 4.6, Fiber 0.1, Sugar 0.3, Protein 7.7
CHEESE SOUFFLE
Provided by Alton Brown
Time 1h
Yield 5 servings
Number Of Ingredients 12
Steps:
- Use room temperature butter to grease an 8-inch souffle mold. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes.
- Preheat oven to 375 degrees F.
- In a small saucepan, heat the butter. Allow all of the water to cook out.
- In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes.
- Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.
- In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture, constantly whisking. Remove from the heat and add the cheese. Whisk until incorporated.
- In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently.
- Pour the mixture into the souffle. Fill the souffle to 1/2-inch from the top. Place on an aluminum pie pan. Bake in the oven for 35 minutes.
NEVER-FAIL CHEESE SOUFFLE
My mom got this recipe at a women's club potluck dinner: The ladies would write up recipe cards for the dishes they prepared, and everyone would leave the potluck with a stack of new recipes for their collections. Ever since then, Mom has made this almost every Easter, Thanksgiving and Christmas. Once or twice she decided to substitute something else, and she never heard the end of it. She loves that you set it up the day before and just bake it on serving day. - Bob Hoebee, Recipe Developer
Provided by Food Network Kitchen
Categories side-dish
Time 9h5m
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- Butter the bread slices on both sides (use the whole stick), then cut them into 3/4-inch squares. (Leave the crust on.)
- Beat the eggs in a large bowl until foamy, then gradually whisk in the milk.
- Alternate layers of bread and Cheddar in a low 2-quart oval baking dish, starting with the bread and ending with Cheddar (4 layers total). Pour in the egg mixture, and press the bread and Cheddar down into the egg. Refrigerate overnight, covered, so the bread soaks up the liquid.
- About 1 1/2 hours before serving, position a rack in the center of the oven and preheat to 350 degrees F. Bake until puffed, golden and cooked through, about 1 hour. Serve hot or warm.
NO FAIL BACON AND CHEESE SOUFFLES
Make and share this No Fail Bacon and Cheese Souffles recipe from Food.com.
Provided by smellycat
Categories < 60 Mins
Time 35m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350. Melt butter in medium saucepan on medium heat; stir in flour. Cook 1 minute Grdaually 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 bits. Cool slightly, stir in egg yolks one at a time.
- Beat egg whites with electric mixer on medium speed until stiff but not dry, about 5 minute Gently fold into yolk mixture. Pour into 12 lightly greased nonstick muffin cups.
- Bake 25 minute or until puffed and set.
Nutrition Facts : Calories 96.1, Fat 7.5, SaturatedFat 4.2, Cholesterol 87.7, Sodium 109.2, Carbohydrate 2.5, Fiber 0.1, Sugar 0.2, Protein 4.6
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.
CHEESE SOUFFLé IN 4 EASY STEPS
Didn't think you could manage a soufflé? Try this simple step-by-step recipe and conquer a classic
Provided by Good Food team
Categories Brunch, Dinner, Lunch, Main course, Side dish, Starter, Supper
Time 45m
Number Of Ingredients 7
Steps:
- Preparing the soufflé dish: Heat oven to 200C/fan 180C/gas 6 and place a baking sheet on the middle shelf. Butter a 15cm soufflé dish generously, then sprinkle in the breadcrumbs and rotate the dish to ensure the butter is evenly coated. Tip out any excess breadcrumbs.
- Making a thick white sauce: In a pan, melt the butter over a medium heat; stir in the flour and mustard. Cook, stirring, for 1 min. Take off the heat and gradually stir in the milk, mixing it in thoroughly before adding more. Return to the heat and stir continuously until very thick (around 10 mins). Transfer to a bowl and allow to cool. Crack the eggs, placing the whites into a clean bowl and stirring the yolks into the sauce. Stir in cheddar and season well.
- Adding the egg whites: Use a clean whisk to beat the egg whites until peaks form that just hold their shape (electric is best as it will make the job much quicker). Then take a metal spoon and gently stir the whipped whites into the white sauce in a figure of eight.
- Top-hatting: Spoon the mixture into the dish. Run a cutlery knife around the edge to create a 'top hat' effect; this ensures the soufflé rises above the rim and doesn't stick. Place on the baking sheet and bake for 25-30 mins until the top is golden and risen and has a slight wobble. Serve immediately.
- EQUIPMENT: 15cm soufflé dish, saucepan, 2 large mixing bowls, wooden spoon, spatula, baking sheet, large metal spoon, measuring jug, grater, electric whisk, cutlery knife.
Nutrition Facts : Calories 402 calories, Fat 29 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1.02 milligram of sodium
CHEESE SOUFFLé
I swoon at a well-made cheese soufflé, a dish that nobody seems to make anymore. When I was learning to cook, that soufflé seemed like the ultimate challenge, and never was I more proud than when I made my first successful one, puffed high and golden brown, its center still a molten sauce. They are actually quite easy. But they do require the best eggs and cheese (and I wouldn't scoff at a truffle), and attention when you beat the egg whites, because if you overbeat them they'll break apart when you fold them into the béchamel with the cheese. Instead of Gruyère alone you can also use a mix of nutty-tasting Gruyère style cheeses; for example, use a mix of Comté (French Gruyère), Beaufort or Fribourg and Gruyère, or substitute Comté for all of the Gruyère.
Provided by Martha Rose Shulman
Categories main course
Time 1h40m
Yield 5 to 6 servings
Number Of Ingredients 13
Steps:
- Using 10 grams (2 teaspoons) butter, grease a 2-quart soufflé dish. Dust with 12 grams (2 tablespoons) Parmesan. Heat oven to 400 degrees with rack positioned in the lower third.
- Make the béchamel: Place a strainer over a large bowl and set aside. Heat remaining butter over medium heat in a heavy medium-size saucepan. Add shallot and cook, stirring, until softened (do not brown), 2 to 3 minutes. Stir in flour and cook, stirring, for about 3 minutes, until smooth and bubbling, but not browned. It should have the texture of wet sand. Remove from heat and whisk in milk all at once. Return to heat and bring to a simmer while whisking. Continue to whisk until mixture begins to thicken. Turn heat to very low and simmer for 5 to 10 minutes, stirring often with a whisk and scraping bottom and edges of pan with a rubber spatula. The sauce will be quite thick and should have no taste of raw flour. Add 3 grams ( 1/2 teaspoon) salt, the white pepper and the nutmeg. While it is still hot, strain sauce into the large bowl.
- Immediately beat egg yolks into sauce, one at a time. Adjust salt and pepper.
- In a stand mixer or using electric beaters, begin beating egg whites on low speed. When they begin to foam, add cream of tartar and a pinch of salt. Continue to beat until they form stiff but not dry peaks. Be careful not to overbeat or egg whites will fall apart when you fold them into sauce, which will make your soufflé mixture grainy.
- Using a large rubber spatula, stir a quarter of the egg whites into sauce. Stir in Gruyère, remaining Parmesan and truffle if using. Gently fold remaining whites into mixture, working rapidly but gingerly so whites don't collapse. Carefully spoon or pour mixture into prepared soufflé dish and place dish on a baking sheet.
- Place in oven, turning heat down to 375 degrees as soon as you close the oven door. Bake 30 to 35 minutes, until soufflé has puffed above the top of the dish, and soufflé top is golden brown. Turn off oven. If desired, let sit 5 minutes (the sauce in the middle will thicken slightly, but the soufflé will remain puffed) or serve at once. The center of the soufflé should be saucy. When you serve the soufflé, spoon sauce from the middle over each fluffy serving.
Nutrition Facts : @context http, Calories 311, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 22 grams, Fiber 0 grams, Protein 18 grams, SaturatedFat 12 grams, Sodium 377 milligrams, Sugar 4 grams, TransFat 0 grams
FAILPROOF BACON & CHEESE SOUFFLES
Make this side dish a day ahead. Prepare step 1, cover and refrigerate. When ready to serve, continue with steps 2 & 3 as directed.
Provided by Banriona
Categories Pork
Time 1h10m
Yield 12 souffles, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preaheat oven to 350°F 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 boil. Remove from heat. Add cheese, stirring until melted. Stir in mustard and bacon. Cool slightly, stir in egg yolks, one at a time.
- Beat egg whites with mixer on medium speed until stiff, but not dry. Gently fold into yolk mixture. Pour into 12 lightly greased nonstick muffin cups.
- Bake 25 minutes or until puffed and set.
Nutrition Facts : Calories 96.1, Fat 7.5, SaturatedFat 4.2, Cholesterol 87.7, Sodium 109.2, Carbohydrate 2.5, Fiber 0.1, Sugar 0.2, Protein 4.6
BACON CHEESE PUFFS
A family favorite, especially on New Year's Eve, this pumpernickel party appetizer with bacon and cheese topping is perfect for holiday parties, ball games or a quick snack.
Provided by MIKEC5426
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 30m
Yield 20
Number Of Ingredients 5
Steps:
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
- Preheat oven to broil.
- In a medium bowl combine the bacon, cheese, mustard and mayonnaise. Stir well. Arrange party bread on a cookie sheet. Spoon mixture onto each slice of bread.
- Broil for 5 minutes, or until bubbly.
Nutrition Facts : Calories 302.4 calories, Carbohydrate 12.1 g, Cholesterol 34.4 mg, Fat 24.4 g, Fiber 1.5 g, Protein 8.7 g, SaturatedFat 7.7 g, Sodium 493.9 mg, Sugar 1.2 g
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