Sometimes when Jack and I stay in town on a weekend, we head over to the Panera Bread Bakery-Café, near our home, for breakfast. Their Baked Egg Soufflés are my favorite breakfast to order, and it's hard to choose between the Four Cheese, Spinach & Bacon, Spinach & Artichoke and Turkey Sausage & Potatoes flavors.
My favorite is Turkey Sausage & Potatoes. Here is one cut open.
Because I like them so much (and there isn’t a Panera near our cabin in northern Wisconsin), I decided to develop a recipe for them. I took a survey in the test kitchens to help me decide what flavor to make and, it’s no surprise, the favorite was BACON and cheese. So, we set to work, starting with Pillsbury® Crescent Dinner Rolls dough.
This recipe for Bacon Breakfast Soufflés is really easy to make but you will need a Texas muffin pan (only $7.05 at amazon.com) for baking them.
Bacon Breakfast Soufflés
1 can (8 oz.) refrigerated crescent dinner rolls
7 eggs
1/4 cup whipping
1/8 teaspoon pepper
1 tablespoon butter
1/4 cup diced red bell pepper
8 slices bacon, about 1/2 lb, fried and crumbled
1 cup shredded Colby-Monterey Jack cheese blend (4 oz)
1. Heat oven to 375F. Grease or spray 4 Texas muffin cups with cooking spray.
2. Unroll crescents and divide into 4 rectangles. Pinch perforations in dough to seal. Bring two opposite corners of each rectangle together; pinch to seal. Line up two edges of dough for each rectangle; pinch to seal (dough will have a funnel shape). Set dough into muffin cups; pushing to line each muffin cups and overlapping two corners over muffin pan. (See photos below.)
3. In medium bowl, beat eggs, whipping cream and pepper with electric mixer on high speed until well blended; set aside.
4. Melt butter in 10-inch skillet over medium-high heat, just until butter begins to sizzle. Sauté red pepper 1 to 2 minutes or until crisp-tender. Pour egg mixture into skillet. With spatula begin to pull the thin layer off the bottom of skillet towards the center. Repeat process as you work your way around the pan. Continue to gather the cooked portion in the center of skillet until about 1/2 the egg mixture is set. The eggs will be very runny. Immediately remove from heat, stir in half of the cooked bacon and half of the cheese.
5. Working quickly spoon partially set eggs into prepared muffin cups. Top each with remaining bacon and cheese. Fold 2 dough corners together over the egg mixture, pinching to seal.
6. In small bowl, beat remaining egg with fork and brush over the tops of each soufflé. Bake 18 to 20 minutes or until tops are golden brown. Remove from oven and cool 5 minutes. Carefully remove soufflés from cups. Serve warm.
4 servings
Happy Mother's Day!