Prep 5 mins
Cook 20 mins
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.
- 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.
Made them this morning - pretty good! Kind of like a little personal quiche. I also don't have Texas muffin tins, so tried the ramekins as the poster, *Z*, suggested - worked fine. I used spray, but next time I'll prep the dishes with a bit of butter as directed to prevent the small amount of sticking I encountered. The eggs didn't finish setting up as much as I would have preferred, so next time I'll pre-cook them a little more. Instead of bacon, I used sausage and added a little diced onion also. You could use diced ham, chopped artichoke, or any other quiche ingredient, maybe even add a dash of dill weed. All kinds of possibilities! Since there are only two of us, the other two will be great for a quick microwave breakfast.