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Bacon & Cheddar Brunch Soufflé
- Makes 4 servings
- 1 ea frozen puff pastry sheet
or canned Crescent Roll Dough
- 2 C half & Half
- 4 ea eggs
- 1 T Kosher Salt
- 1 T fresh Parsley, chopped
- 4 ea slices of bacon, cooked & chopped
- 1 C Adams Reserve Cheddar, grated (or 4 slices)
Preheat your oven to 350°F. Roll the dough out to a 12” x 12” square. Transfer the dough to a 9” pie pan or square casserole pan, let the dough overhang the rim by about 1/4”, trim any excess. Be careful not to put any holes in the dough.
Mix together the remaining ingredients and pour into the dough lined pan. Brush some of the egg mixture on the edges of the dough and place on a cookie sheet to help you transfer it in and out of the oven.
Bake for 20 to 30 minutes or until the custard is set and the puff pastry is dark golden brown. Serve hot or at room temperature.