Sunny Morning Star Biscuit Soufflés
- Reviews 2
Ready In: 1 hr 10 mins
Serves: 6
Yields: 6 Soufflés
Ingredients
Souffles
- 1 (10 1/4ounce) can pillsbury grands homestyle refrigerated buttermilk biscuits (5 biscuits)
- 4 eggs
- 1⁄4 cup salsa
- 1⁄2 cup sour cream
- 1⁄3 cup cooked bacon bits (from 3-oz bag)
- 1 cup shredded mild cheddar cheese (4 oz)
Garnishes
- salsa, if desired (optional)
- sour cream, if desired (optional)
Directions
- 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.
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