Bacon Egg and Swiss Soufflets

Place bacon on a microwave safe plate between paper towels (so you’ll have the plate, 2-3 paper towels, bacon, topped with another paper towel). Microwave on high 7 minutes. Bacon should be nice and crispy. Allow to cool to touch, then crumble and set aside.

Preheat oven to 375°F. Spray 4 oven-safe ramekins with non-stick cooking spray.

Lay the croissants out on a floured surface (do not separate the dough into triangles). Pinch all the seams together. Lightly dust the top with more flour. Roll into a large square (the rolling will help seal the seams). Using a pizza wheel (or sharp knife) cut into 4 equal size squares. Carefully lay one square into each of the ramekins, using your fingers to press them into the base (the egdes of the square will fall out over the sides of the ramekin). Set aside.

In a microwave safe dish (I like to use my 4 cup Pyrex glass measuring cup), beat 4 of the eggs with the half and half, salt and pepper. Whisk in 1/2 cup of the Swiss cheese, the onion, bacon crumbles, and parmesan cheese. Microwave on high in 30 second increments (stirring in between) until you reach a very runny scrambled egg consistency. It took me about 3 1/2-4 thirty second increments (older microwaves may take longer… just look for the consistency).

Place an equal amount of the egg mixture into each of the ramekins and top with a tablespoon or so of the remaining Swiss cheese. Fold the edges of the croissant over on top of the egg mixture (it won’t cover the whole thing, you just want the edges of the croissants IN the ramekin, not OUT). Beat remaining egg and brush the tops of the croissant and souffle with it. I find it easier to just pour a little in each one and then use a pastry brush to spread it around. Place ramekins onto a baking sheet and bake for 20-25 minutes until golden and puffy.

Serve hot. You may remove them from the ramekins or serve them in them. Either way, these are tasty little treats!