Egg Soufflé Recipe

Egg Soufflé Recipe
Egg Soufflé Recipe

 Here is a delicious, elegant and beautiful breakfast to prepare for company or for those you love the most – your family!  If you can make scrambled eggs you can prepare these wonderful soufflés!

What do you need?
1/2 small onion – diced
1 small green pepper – diced
1 jalapeno – diced (optional)
9 eggs
4 sliced cooked bacon – crumbled
1 cup shredded cheddar cheese
1 sheet of puffed pastry
salt and pepper

Preheat oven to 350 degrees.
Prepare a muffin tin by spraying with cooking spray.

Puff Pastry for the Egg Soufflé Crust
Puff Pastry for the Egg Soufflé Crust

On a floured surface, roll out the puffed pastry sheet until it is a  12″ X 16″ rectangle.  Using a pizza cutter, cut the pastry into 12 – 4″ squares.

Puff Pastry for the Egg Soufflé Crust
Puff Pastry for the Egg Soufflé Crust

Line each of the holes of your muffin tin with one of the pastry squares

Egg Soufflé Recipe
Dice onions and peppers for the Egg Soufflé Recipe

Sauté the onion, green pepper and optional jalapeno in a small frying pan coated in oil until the onions become translucent.  (Coconut oil is my favorite!)

Egg Soufflé
Egg Soufflé

In a medium sized bowl, whisk the eggs and add the sautéd peppers and onions.  Season with salt and pepper.

Egg Soufflé Recipe
Egg Soufflé Recipe

Using a large spoon, distribute the egg mixture evenly to the pastry lined muffin tin.

Top each of the soufflés with the shredded cheese and bacon.

Egg Soufflé Recipe
Egg Soufflé Recipe

Bake at 350 degrees for 20-25 minutes until the soufflés have puffed and the pastry is golden brown.

Egg Soufflé Recipe
Egg Soufflé Recipe

Doesn’t that look delicious!
I’m getting hungry!

Enjoy!

Here is a printable recipe for you!

Egg Soufflé Recipe

Ingredients

  • 1/2 Small Onion (diced)
  • 1 Small Green Pepper (diced)
  • 1 Jalapeno (diced (optional))
  • 9 Eggs
  • 4 medium slices Cooked Bacon (crumbled)
  • 1 cup Cheddar Cheese (shredded)
  • 1 sheet Puffed Pastry (thawed)
  • Salt and Pepper

Directions

Step 1
Preheat oven to 350 degrees.
Prepare a muffin tin by spraying with cooking spray.

On a floured surface, roll out the puffed pastry sheet until it is a 12" X 16" rectangle. Using a pizza cutter, cut the pastry into 12 - 4" squares. Line each of the holes of your muffin tin with one of the pastry squares.

Sauté the onion, green pepper and optional jalapeno in a small frying pan coated in oil until the onions become translucent. (Coconut oil is my favorite!)
To a medium sized bowl, whisk the eggs and add the sautéd peppers and onions. Season with salt and pepper.

Using a large spoon, distribute the egg mixture evenly to the pastry lined muffin tin.

Top each of the soufflés with the cheese and bacon.

Bake at 350 degrees for 20-25 minutes until the soufflés have puffed and the pastry is golden brown.
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