Bacon Breakfast Souffles

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This recipe comes from a pillsbury recipe card book. They are pretty easy to whip up. The original recipe says to make these in a texas sized muffin tin but i don't have one so i used my smaller ramekins instead. It worked out just fine.

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Steps

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Heat oven to 375.

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Lightly grease 4 texas muffin cups.

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Separate crescent rolls into 4 rectangles.

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Lightly press or roll each into 6in squares.

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Press 1 square into each of the greased muffin cups.

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Fold over edges and crimp.

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Set aside.

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In a medium bowl , beat eggs , whipping cream , and pepper until blended.

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Set aside.

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In a 10in skillet over medium heat , melt butter.

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Cook bell pepper in butter 1-2 minutes until just tender.

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Pour egg mixture into skillet.

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Scramble eggs until about half are cooked through.

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Immediately remove from heat.

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Stir in half of the bacon and cheese.

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Working quickly , spoon partially set eggs into muffin cups.

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Top with remaining bacon and cheese.

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Bake 17 minutes or until golden brown.

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Cool 5 minutes.

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Carefully remove souffles from cups.

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Ingredients

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refrigerated crescent dinner rolls, eggs, whipping cream, pepper, bell pepper, bacon, colby-monterey jack cheese