Bacon Breakfast Souffles

Recipe by Zaney1
READY IN: 25mins
YIELD: 4 souffles


  • 1
    (8 ounce) can refrigerated crescent dinner rolls
  • 14
    cup whipping cream
  • 18
    teaspoon pepper
  • 14
    cup diced bell pepper, use whatever color you like
  • 12
    lb crisply cooked crumbled bacon (about 8 slices)


  • 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.