Mini Breakfast Souffles – Lynn’s Recipes

Lynn demonstrates how to make a delicious breakfast or brunch soufflé. Perfect for a holiday breakfast. Adapted from My Sister’s Kitchen Blog.

1 sheet puff pastry dough
6 eggs
1/3 cup half and half or milk
1-1/2 teaspoons minced garlic
½ teaspoon black pepper
¼ teaspoon salt
½ cup grated Swiss Cheese
½ cup grated Cheddar Cheese
½ cup grated Asiago Cheese
5 ounces frozen chopped spinach, defrosted and dried
½ pound of bacon, chopped and browned

Preheat oven to 400°. Spray a jumbo muffin tin (6 wells) with nonstick cooking spray and set aside.

Roll out puff pastry dough slightly and cut into 6 squares. Line the muffin tin with the puff pastry and bake for about 2-3 minutes until they start to puff, but not brown. Remove from the oven and set aside.

Mix all ingredients, except bacon, and pour evenly over the puff pastry. Sprinkle the bacon on top and return to the oven for 15 minutes or until the eggs are set.

Remove from the muffin pan and serve.

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  1. Hey Lynn! Hope all is well with you! U know I will bug u about an item that u are using (u always have the coolest utensils – lol )
    Where can I find the shaker that u had the flour in? Also, can this be done without the pastry puff? As always, thanks! {^_^}

  2. These look incredible but if you want to have a lower sodium alternative you could omit the salt if you use that much bacon. If you are salt sensitive and have high blood pressure, you can still enjoy these. They must taste wonderful.

  3. This looks really good. But this is more of a quiche than a souffle. A souffle uses a base of butter, flour, and milk, then you also have to fold meringue in it. Causing it to be light and fluffy.

  4. Oh my, these look outstanding! Did I miss it or did you say if you buttered the muffin cups before you put the puff pastry in?

    Thank you for another great recipe! Have an awesome day 🙂

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