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
WARM EDAM CHEESE SOUFFLE WITH CRISPY BACON
Steps:
- Instructions:
- Bring the milk to a boil. In a different pan over a medium heat melt the butter, add the flour and cook without browning until the mixture begins to bubble. Gradually add hot milk whishing constantly. Cook until texture becomes smooth and thick and begins to boil. Let boil for 3 to5 minutes whisking constantly. Remove from heat, place in a bowl. Mix yolks, salt, pepper and cayenne to the mixture.
- Preheat oven to 350F.
- Prepare souffle ramekin by buttering the edges with softened butter. Sprinkle the finely grated parmesan evenly around the ramekin. Prepare bain marie (water bath) for souffle and heat in oven.
- In a bowl melt the cream cheese, butter and edam cheese. Add Bechamel to cheese mixture. With a spatula fold the soft peaked whipped egg whites to mixture.
- Dice the Nueske Bacon into small pieces, saute in pan until crisp. Drain excess fast and place on a paper towel.
- Fill the prepared ramekin with mixture to the top. Clean the edges of the ramekin of any extra mixture. To bake souffle place the ramekins in the bain marie for 15 minutes until it puffs 1 inch above the ramekin. Take souffle out of the oven to cool. Place a tsp of crispy bacon in the center of the souffle.
- Place Ramekin on plate with a quenelle of onion sorbet.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
COTTAGE CHEESE SOUFFLE
An ideal 'fridge cleaner' recipe. Substitute cheese and bacon with whatever leftovers you have in your fridge!
Provided by Ivan
Categories Side Dish Casseroles
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x9-inch baking dish.
- In a large bowl, beat the eggs, and slowly whisk in whole wheat flour, baking powder, salt, garlic, red pepper flakes, and nutmeg. Mix in the cottage cheese, Cheddar cheese, and bacon. Transfer the mixture to the prepared baking dish.
- Bake in the preheated oven until the top is browned and crispy, and a toothpick inserted into the center of the souffle comes out clean, 55 minutes to 1 hour.
Nutrition Facts : Calories 421.2 calories, Carbohydrate 9.4 g, Cholesterol 191.7 mg, Fat 30.2 g, Fiber 1 g, Protein 27.9 g, SaturatedFat 14.9 g, Sodium 896.3 mg, Sugar 0.8 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.
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.
THE VERY MOST BASIC SPINACH AND CHEESE SOUFFLE
Steps:
- Preheat oven to 350 degrees. Butter and dust a 1-1/2 quart souffle dish with grated Parmesan or breadcrumbs. Separate the eggs. Put egg whites in mixer bowl with cream of tartar. To make a white sauce, in a medium saucepan over medium high heat, melt the butter or margarine until it bubbles. Stir in the flour and cook, stirring constantly until smooth and bubbly. Stir in milk all at once, than cook and stir until mixture boils and is smooth and thickened. To flavor the white sauce, stir in the cheese until melted. Stir in the spinach. Set aside. Beat the egg whites only until they cling to the side of the mixing bowl when you roll and tilt it. Add the yolks to the sauce, and stir. To fold the sauce into the whites, first mix about a quarter of the whites right into the sauce in the pan, then empty the sauce into the whites in the mixing bowl. Gingerly but thoroughly fold the sauce into the whites. Then pour that mixture into the prepared souffle dish. Bake for about 30 to 40 minutes. Don't open oven door for at least 30 minutes. Serve immediately.
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
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.
CHEDDAR, BACON, AND SCALLION SOUFFLé
Categories Mixer Egg Side Bake Kid-Friendly Cheddar Bacon Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 4 to 6
Number Of Ingredients 8
Steps:
- In a small heavy saucepan cook the scallion in the butter and the reserved bacon fat over moderately low heat, stirring, until the scallion is softened, stir in the flour, and cook the roux stirring, for 3 minutes. Add the milk in a stream, whisking, and boil the mixture, whisking, for 2 minutes. Remove the pan from the heat and whisk in the cayenne, the Cheddar, and salt and pepper to taste, whisking until the cheese is melted. Add the egg yolks, 1 at a time, whisking well after each addition, and whisk in the bacon. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks, whisk about one fourth of them into the cheese mixture, and fold in the remaining whites gently but thoroughly. Pour the mixture into a buttered 1 1/2-quart soufflé dish and bake the soufflé in the middle of a preheated 375°F. oven for 30 to 40 minutes, or until it is puffed and golden. Serve the soufflé immediately.
More about "bacon and cheese souffles food"
BACON AND CHEESE SOUFFLé | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
Servings 4Energy 309 CaloriesCarbohydrate 6 gFat 25 g
BACON AND SAUSAGE SOUFFLé RECIPE - FOOD REPUBLIC
From foodrepublic.com
BACON AND CHIVE SOUFFLé - THE LITTLE KITCHEN
From thelittlekitchen.net
CHEESE SOUFFLé WITH BACON ARUGULA SALAD RECIPE
From foodrepublic.com
BACON CHEDDAR CHEESE SOUFFLE - COOKAHOLIC WIFE
From cookaholicwife.com
60+ BACON AND CHEESE - RECIPES WITH BACON AND …
From delish.com
MASHED POTATO SOUFFLE WITH CHEESE AND BACON RECIPE
From countryliving.com
CHEESE SOUFFLES WITH BACON ARUGULA SALAD FOOD- WIKIFOODHUB
From wikifoodhub.com
BACON AND CHEESE SOUFFLES RECIPE - FOOD.COM | RECIPE | MELTED …
From pinterest.co.uk
CHEDDAR BACON SOUFFLE RECIPE - FOOD NEWS
From foodnewsnews.com
CHEESE SOUFFLé WITH BACON CRUMB - LUXLIFEFINN
From luxlifefinn.com
PANERA BACON SPINACH SOUFFLE RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
BEST-EVER CHEESE SOUFFLé RECIPE - ALEXANDRA GUARNASCHELLI | FOOD …
From foodandwine.com
FRENCH FRIDAYS: CHEESE, BACON, AND ARUGULA SOUFFLé FROM MY PARIS …
From eatlivetravelwrite.com
INDIVIDUAL CREAMED CORN AND BACON SOUFFLES | FOOD TO LOVE
From foodtolove.co.nz
BAKER’S BACON & CHEESE SOUFFLé & BAKER’S BACON JAM
From bakersbacon.com
MAPLE BACON, EGGS, AND CHEESE SOUFFLé - WEIGHT WATCHERS
From weightwatchers.com
R/FOOD - [I ATE] BRISKET, BACON, AND CHEESE STUFFED BAKED POTATO …
From reddit.com
BACON AND CHEESE SOUFFLES RECIPE - FOOD.COM | RECIPE | CHEESE …
From pinterest.co.uk
GARLIC GOAT CHEESE BACON SOUFFLé WINS GILROY GARLIC CROWN
From athomewithrebecka.com
CHEDDAR BACON SOUFFLE @ NOT QUITE NIGELLA
From notquitenigella.com
THE BEST KETO BACON AND CHEESE OMELETTE (INSANELY EASY AND …
From lowcarbinspirations.com
BACON AND CHEESE SOUFFLES RECIPE - FOOD.COM
From pinterest.com
INFLATION HITS NYC'S BODEGA FAVORITE: BACON, EGG AND CHEESE
From buffalonews.com
FRESH CORN SOUFFLé WITH BACON AND COMTé - FOOD & WINE
From foodandwine.com
BACON AND CHEESE SOUFFLES RECIPE - FOOD.COM | RECIPE | RECIPES, …
From pinterest.com
BACON CORN SOUFFLE RECIPE - WHAT TO DO WITH LEFTOVER CORN ON THE …
From bookscookslooks.com
SOUFFLé OMELETTE WITH CHEESE RECIPE - SERIOUS EATS
From seriouseats.com
EASY SPINACH & BACON SOUFFLé - BARBER FAMILY KITCHEN
From barberfamilykitchen.com
BACON AND CHEESE SOUFFLES RECIPE - FOOD.COM | RECIPE | CHEESE …
From pinterest.com
PERFECT BACON EGG & CHEESE SOUFFLé – PALEO ON THE GO
From paleoonthego.com
THE BEST RECIPES FOR COOKS OF EVERY LEVEL! | BACON & SOUFFLE
From baconandsouffle.com
BACON CHEESE SOUFFLE - FOODS AND DIET
From foodsanddiet.com
CHEESE AND BACON SOUFFLE RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
COOK WITH ME ~ BACON & CHEESE SOUFFLE / PANERA BREAD COPYCAT …
From youtube.com
BACON, BLUE CHEESE & YUKON GOLD POTATO SOUFFLES | NEWS
From specialtyfood.com
BACON CHEDDAR POPOVERS - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
CHEESE AND BACON SOUFFLE | CHEF FORUM
From cheftalk.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love