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
BREAKFAST BAKED EGG SOUFFLES (PANERA BREAD COPYCAT
I absolutely adore the egg souffles at Panera Bread, but often I get there and the souffles are all sold out. Here is a lower calorie version that I made up and one that is a clone from the internet for those of us that need to satisfy that desire for those wonderful creations.
Provided by Catherine Thompson Floyd
Categories Breakfast Casseroles
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 375 degrees. Mix the 3 eggs, milk and heavy cream. Add the Parmesan cheese and salt and blend thoroughly. Either microwave at 30 second intervals or cook on stovetop until a sort of runny scrambled egg consistency. Remove from heat. Add ham and stir.
- 2. Unroll the dough and pinch 2 triangles together and roll to fit into a 4 inch ramekin. (Can use flour to roll out). Do again for second ramekin.
- 3. Brush melted butter insides of two 4 inch ramekins and line with the dough. Fill the ramekins with equal amounts of filling of egg mixture. Sprinkle tops with parmesan cheese. Fold over the overhanging dough so it is no longer hanging over the sides of the ramekins. Can brush with a beaten egg, if desired. Bake 25 to 30 minutes or until dough is brown and crusty. Cool 5 minutes and enjoy!
- 4. I make a lower fat version using reduced fat Pillsbury Crescent rolls, 1/2 cup liquid eggs, Fat free half and half instead of milk and heavy cream, one to two Laughing Cow Swiss wedges, and 97% fat free ham. I like to use full fat Parmesan cheese. Spray the ramekins with butter flavored cooking spray instead of using melted butter. I pile it into one ramekin just for me and savor every bite (adjust baking time)! Of course I like the full fat the best, but this isn't all that bad.
- 5. SPINACH/ARTICHOKE: 3 Tbsp frozen spinach, thawed, 3 tbsp minced artichoke hearts, 2 tsp minced onion, 1 tsp minced red pepper, 1/4 c shredded cheddar cheese, 1/4 c shredded monterey jack cheese. (Instead of ham and swiss cheese) Top with 1/4 cup shredded Asiago Cheese
- 6. Spinach and Bacon: use 4 pieces of cooked and crumbled bacon instead or artichoke hearts in the Spinach/Artichoke recipe.
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.
BREAKFAST SOUFFLE
This is a wonderful breakfast souffle that you can easily switch out the bacon for sausage or ham. It is nice because it can be made the night before so your not rushing around in the morning. Great for breakfast buffets!
Provided by JackieMarie
Categories Breakfast
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat over to 350 degrees.
- Mix eggs and milk.
- Put slices of bread on the bottom of greased 9 X 13 pan.
- Put cheese over bread.
- Put bacon on next and then onion.
- Pour egg mix over and refridgerate overnight.
- Bake 45 minutes - 1 hour.
- You can serve this with bagels, fresh fruit, etc.
Nutrition Facts : Calories 1007.4, Fat 73.9, SaturatedFat 30.1, Cholesterol 468.4, Sodium 3059.9, Carbohydrate 13.7, Fiber 0.4, Sugar 1.8, Protein 68
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.
COPYCAT PANERA BREAKFAST BAKED EGG SOUFFLE
We love the breakfast egg souffles at Panera Bread so I decided to try and copy them. Most recipes I found use crescent dough. I tried it and hated it, they were nothing like Panera's. I experimented with (baked) croissants from the bakery at my grocery and it's pretty close to the original. If you have access to croissant dough...
Provided by Pamela Rappaport
Categories Other Breakfast
Time 35m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350.
- 2. I use two either 6 inch Pyrex pie plates or cast iron skillets for this. They are commonly available. Line them with parchment paper. Press it down into them and trim excess around rim. Crease it like pleats to make the paper stay. This will allow the souffles to slide out easily even if some of the egg soaks through the crust.
- 3. Roughly chop the spinach.
- 4. Whisk the eggs and cream together.
- 5. Add the rest of the ingredients and mix well.
- 6. Slice the croissants like for a sandwich. If the are pretty thick I slice them into 3 pieces. You don't need to be neat. Place them into the pie pans with the crust side up. This keeps the outside from over-browning. Piece it to fill in spots. Press down. This gives you a light crust like Panera. I tried crescent roll dough but it wasn't anything like the original.
- 7. Pour your mixture into the shells and bake for 20-25 minutes until the filling is set. If it's getting too brown, cover with foil.
- 8. Note - vary the ingredients to imitate the one you want. Start with the eggs and cream, then cheese of your choice and fillings you like such as artichoke and spinach, ham and cheese, etc.
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