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Categories:Viewed: 72 - Published at: 5 years ago
Ingredients
- 1 (8 ounce) can refrigerated crescent dinner rolls
- 7 eggs
- 1/4 cup whipping cream
- 1/8 teaspoon pepper
- 1/4 cup diced bell pepper, use whatever color you like
- 1/2 lb crisply cooked crumbled bacon (about 8 slices)
- 1 cup shredded colby-monterey jack cheese
Method
- 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.
