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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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. Ingredients:
1 (8 ounce) can refrigerated crescent dinner rolls |
7 eggs |
1/4 cup whipping cream |
1/8 teaspoon pepper |
1/4 cup diced bell pepper, use whatever color you like |
1/2 lb crisply cooked crumbled bacon (about 8 slices) |
1 cup shredded colby-monterey jack cheese |
Directions:
1. Heat oven to 375.
2. Lightly grease 4 Texas muffin cups.
3. Separate crescent rolls into 4 rectangles.
4. Lightly press or roll each into 6in squares.
5. Press 1 square into each of the greased muffin cups.
6. Fold over edges and crimp (like a pie crust).
7. Set aside.
8. In a medium bowl, beat eggs, whipping cream, and pepper until blended.
9. Set aside.
10. In a 10in skillet over medium heat, melt butter.
11. Cook bell pepper in butter 1-2 minutes until just tender.
12. Pour egg mixture into skillet.
13. Scramble eggs until about half are cooked through.
14. Immediately remove from heat.
15. Stir in half of the bacon and cheese.
16. Working quickly, spoon partially set eggs into muffin cups.
17. Top with remaining bacon and cheese.
18. Bake 17 minutes or until golden brown.
19. Cool 5 minutes.
20. Carefully remove souffles from cups.
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