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Breakfast Soufflés Lorraine

Source of Recipe


Southern Living



List of Ingredients



• 3 bacon slices
  
• ¾ cup chopped onion
  
• 2 large eggs
  
• 1¼ cups half-and-half
  
• 1/8 tsp salt
  
• 1/8 tsp freshly ground nutmeg
  
• ¼ tsp freshly ground pepper
  
• Butter-flavored cooking spray
  
• Parchment paper
  
• 1 (8-ounce) can crescent roll dough
  
• 1 cup (4 ounces) shredded Gruyère cheese
  






Instructions



1. Preheat oven to 375°. Cook bacon in a large nonstick skillet over medium-high heat 5 to 7 minutes or until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Crumble bacon. Add onion to drippings in skillet; sauté over medium-high heat 5 to 7 minutes or until tender. While onion cooks, whisk eggs until frothy in a bowl; whisk in half-and-half and next 3 ingredients.
   
   
2. Set 6 (4½-inch) quiche dishes coated with cooking spray on a large parchment-lined baking sheet. Unroll dough on work surface; roll into a 14x12-inch rectangle, sealing perforations. Cut dough into 6 (6- x 4¾-inch rectangles; press one rectangle in bottom and up sides of each prepared dish, letting corners of dough extend over edges. Sprinkle dough with bacon, onion, and cheese. Ladle egg mixture over onion mixture. Carefully fold corners of dough in toward centers over filling, creating an X pattern. (Some egg mixture may seep around edges of dough.) Coat tops with cooking spray.
   
   
3. Bake at 375° on bottom shelf for 25 minutes or just until custard is puffed and crust is browned. (Do not overbake.) Let stand 10 minutes before serving.
   
   Makes 6 servings.