Sunny Morning Star Biscuit Soufflés

Prep Time 15 min
Cook Time 25 Min
Servings 8
Difficulty Easy

Ingredients

  • SOUFFLÉS
  • 1 can (10.2 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (5 biscuits)
  • 4 Eggland's Best eggs
  • 1/4 cup Old El Paso® Thick 'n Chunky salsa
  • 1/2 cup sour cream
  • 1/3 cup cooked real bacon bits (from 3-oz bag)
  • 1 cup shredded mild Cheddar cheese (4 oz)
  • GARNISHES
  • Old El Paso® Thick 'n Chunky salsa, if desired
  • Sour cream, if desired

Directions

  • Step 1

    Heat oven to 350°F. Spray 6 (6-oz) custard cups or 6 (8-oz) ramekins with CRISCO® Original No-Stick Cooking Spray.

  • Step 2

    Cut each biscuit into 6 wedges. Using 5 wedges for each cup, arrange wedges around side of each cup with pointed ends up to form a "star." Press dough lightly on bottoms and sides of cups (it is not necessary to completely cover bottoms and sides of cups). Set aside.

  • Step 3

    In medium bowl, beat eggs with fork or wire whisk until blended. Beat in 1/4 cup salsa, 1/2 cup sour cream and the bacon bits until blended.

  • Step 4

    Spoon 2 tablespoons egg mixture into center of each cup; top each with about 2 tablespoons cheese. Spoon remaining egg mixture over cheese in each cup. Place cups on large cookie sheet with sides.

  • Step 5

    Bake 25 to 30 minutes or until eggs are set and biscuits are golden brown. Cool 10 minutes. Garnish with salsa and sour cream.

Serving size
(1 biscuit of 8)

  • Calories 200
  • Calories from Fat140g
  • Total Fat 16g
  • Saturated Fat 8g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 120mg
  • Sodium 840mg
  • Potassium 0mg
  • Total Carbohydrates 19g
  • Dietary Fiber 0g
  • Sugars 4g
  • Protein 11g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet