Steak and White Cheddar Cheese Egg Souffles

In a medium saute pan on medium heat, heat olive oil. Once hot, add chopped steak and cook until done, about 5–10 minutes. Remove steak from the pan.

Leaving remaining drippings and oil in the pan, add shallots and cook until soft and translucent, about 5–7 minutes. Add garlic and cook for another 2–3 minutes. Return steak to the pan and reduce heat on low-medium.

In a medium bowl, whisk eggs, half-and-half, and heavy cream. Add salt and pepper as well. Pour the egg mixture into the pan with the steak mixture. Allow eggs to scramble slightly, only 2–3 minutes. The eggs should be slightly scrambled but still runny. Remove from heat and set aside.

Preheat oven to 375ºF and butter four 4-inch mini tart pans and set them on a large baking sheet.

Turn the dough onto a lightly floured surface and cut into four squares (large enough to cover the pans and with some of the dough hanging from the pans). Place the dough over the tart pans and press the bottom into the pan and along the sides. Sprinkle ¼ cup of white cheddar cheese into the bottom of the pans. Take a large mixing spoon and fill the tart pans with one scoop of the egg mixture. Top off with ¼ cup of cheese and sprinkle the chives on top.

Fold the flaps of the dough on top of the souffle and bake for 15 minutes until edges are golden brown. Allow to cool, remove from pan, and serve.