This morning I had my neighbor over for coffee and breakfast after we dropped the kids off at school. It gave us a chance to relax and catch up on everything that is going on.
For breakfast I made individual Breakfast Souffles. Served with freshly baked blueberry muffins (recipe to come soon) and strawberries, it was perfect. The souffle recipe was adapted from Southern Living.
3 bacon slices
1 medium onion, diced
2 large eggs
3/4 cup milk
1/2 cup heavy cream
1/8 tsp salt
1/8 tsp freshly ground nutmeg
1/4 tsp freshly ground pepper
1 12 oz can crescent roll dough (I used Pillsbury)
1 cup grated cheese (I used cheddar)
Special equipment: 6 mini quiche dishes
Instructions for Breakfast Souffles:
Preheat oven to 375. Cook bacon in a nonstick skillet until crisp. Remove to paper towels to drain. Leave the drippings in the skillet. Saute the onions in the bacon drippings until tender and translucent. Crumble the bacon.
Whisk together the eggs, milk, cream, salt, nutmeg and pepper.
Set quiche dishes on a cookie sheet and coat them with cooking spray. Unroll crescent rolls and press seams together and roll to about a 12 x 14 rectangle. Cut into 6 equal rectangles. Press 1 rectangle in each dish coming up the sides and letting the corners of dough extend over the edges. You will not cover the whole inside and up the sides of the dish and that is ok.
Divide the bacon, onions and cheese among the dishes. Divide the egg mixture equally among the dishes. Gently fold the dough points inward over the filling.
Bake at 375 on the bottom shelf for 25 minutes until puffed and the crust is golden brown.