Sunny Morning Star Biscuit Soufflés Recipes
SUNNY MORNING MUFFINS
Steps:
- Preheat oven to 350 degrees F.
- In a small bowl, mix together strawberries and 2 tablespoons sugar. Let sit 15 minutes until strawberries give off juices.
- In a small bowl, mix together flour, cinnamon, baking soda, nutmeg and salt.
- In a large bowl, whisk together the mashed banana, eggs, oil, 1 cup sugar, strawberries, and lemon zest.
- Mix the dry ingredients into the wet ingredients until combined. Do not over mix. Fold in blueberries and walnuts.
- Scoop batter evenly into muffin cups. Bake until a toothpick inserted in center of muffin comes out with a few crumbs but not wet, about 30 minutes. Cool on a rack to room temperature.
SUNNY MORNING STAR BISCUIT SOUFFLéS
Make and share this Sunny Morning Star Biscuit Soufflés recipe from Food.com.
Provided by Mom2Rose
Categories Breakfast
Time 1h10m
Yield 6 Soufflés, 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°F
- Spray 6 (6-oz) custard cups or 6 (8-oz) ramekins with non-stick cooking spray.
- Cut each biscuit into 6 wedges.
- Using 5 wedges for each cup, arrange wedges around side of each cup with pointed ends up to form a "star."
- Press dough lightly on bottoms and sides of cups (it is not necessary to completely cover bottoms and sides of cups).
- Set aside.
- In medium bowl, beat eggs with fork or wire whisk until blended.
- Beat in 1/4 cup salsa, 1/2 cup sour cream and the bacon bits until blended.
- Spoon 2 tablespoons egg mixture into center of each cup; top each with about 2 tablespoons cheese.
- Spoon remaining egg mixture over cheese in each cup.
- Place cups on large cookie sheet with sides.
- Bake 25 to 30 minutes or until eggs are set and biscuits are golden brown.
- Cool 10 minutes.
- Garnish with salsa and sour cream.
Nutrition Facts : Calories 322.8, Fat 20.1, SaturatedFat 9.2, Cholesterol 169.2, Sodium 774.2, Carbohydrate 23.2, Fiber 0.9, Sugar 4.6, Protein 12.7
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