Wednesday, September 28, 2011
Bacon Egg and Swiss Soufflets
“Souffle”. Yes, I know those French words can be a little bit scary. Well, friends, you need not be afraid of this particular souffle… it’s actually SUPER easy. SO easy (& delicious) that I made these 2 days in a row. Yes. Two days in a row! Sunday for breakfast, and Monday for dinner. That’s extremely RARE for me… I have a hard time cooking things twice in one month, let alone twice in 2 days! They. were. that. good.
You might recognize these little beauts from the breakfast menu at Panera Bread. I thoroughly enjoyed one of them at a recent visit and thought – hey, I bet I could re-create these little treats! With a little googling and finding the method used by Todd Wilbur (The Top Secret Restaurant Recipes guy), i swapped out the ingredients and made mine with bacon, onion, and swiss…
The were incredible! And EASY… did I mention how easy they were? 😉 I think these would be great for a brunch party, or bridal/baby shower. They are delicious, look fancier than they actually are, and you can make them ahead and re-heat them! Make different variations using your favoirte quiche ingrediets for reference: Spinach, Mushroom, or even Crab! Whatever floats your boat.
Bacon Egg and Swiss Soufflets
Yield: 4 egg souffles
Prep Time: 10-15 minutes
Cook Time: 25 minutes
Total Time: 35-45 minutes
Perfect for a brunch: double the recipe and make 8 soufflets at a time (EASY)! They look way more fancy than they actually are!
4 slices thick cut bacon
1 container of Pillsbury Croissants
2 tablespoons flour, for dusting
5 eggs, divided
4 tablespoons half and half
1/2 teaspoon salt
1/8 teaspoon black pepper
3/4 cup swiss cheese, divided
1/3 cup onion, finely diced
1 tablespoon shredded parmesan
Place bacon on a microwave safe plate between paper towels (as in plate, 2-3 paper towels, bacon, topped with another paper towel). Microwave on high 7 minutes. Bacon should be nice and crispy. Allow to cool to touch, then crumble and set aside.
Preheat oven to 375°. Spray 4 oven-safe ramekins with non-stick cooking spray. Lay the croissants out on a floured surface (do not separate into triangles). Pinch all the seams together. Lightly dust the top with more flour. Roll into a large square (the rolling will help seal the seems). Using a pizza wheel (or sharp knife) cut into 4 equal size squares. Carefully lay one square into each of the ramekins, using your fingers to press them into the base (the egdes of the square with fall out of the ramekin). Set aside.
In a microwave safe dish (I like to use my 4 cup pyrex glass measuring cup), Beat 4 of the eggs with the half and half, salt and pepper. Whisk in 1/2 cup of the swiss cheese, the onion, bacon crumbles, and parmesan cheese. Microwave on high in 30 second increments (stirring in bewteen) until a very runny scrambled egg consistency. It took me about 3 1/2-4 times (older microwaves may take longer... just look for the consistency).
Place an equal amount of the egg mixture into each of the ramekins and top with a tablespoon or so of the swiss cheese. Fold the edges of the croissant over on top of the egg mixture (it won't cover the whole thing, you just want the croissants IN the ramekin, not OUT). Beat remaining egg and brush the tops of the croissant and souffle with it. I find it easier to just pour a little in each one and then use a pastry brush to spread it around. Place ramekins onto a baking sheet and bake for 20-25 minutes until golden and puffy.
Serve hot. You may remove them from the ramekins or serve them in them. Either way, these are tasty little treats!
Adapted from Todd Wilbur's Top Secret Restaraunt Recipes 2