The Carriage House Inn B&B

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Archives: June 28, 2011

Bacon Souffle Recipe

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This easy to prepare, but impressive recipe, is The Carriage House Inn’s signature dish for the month of June.  We gather fresh peppers from our organic garden to use in the recipe.  Don’t be alarmed by the “runny eggs” when you put the egg mixture into the muffin cups, they finish cooking in the oven without becoming dry or tough.  Have fun with the recipe by trying it with ham, another type of cheese or a different crisp vegetable–experiment. You might want to impress your dad on his special day, Father’s Day, June 19th!

Bacon and Egg souffle Recipe

  • 1 8 oz can refrigerated crescent rolls
  • Cooking spray
  • 7 large eggs
  • 1/4 cup whipping cream
  • 1/8 teaspoon pepper
  • 1 tablespoon butter
  • 1/4 cup diced red bell pepper
  • 8 slices bacon, crisply cooked, crumbled
  • 1 cup shredded cheddar cheese


Heat oven to 375 degrees.  Separate dough into 4 rectangles, lightly press or roll each into a 6-inch square.  Press 1 dough square into bottom of each of 4 greased Texas-sized muffin cups; fold over excess dough and crimp edges.  Coat edges with cooking spray.  Set aside.

In medium bowl, beat eggs, whipping cream and pepper with whisk until well blended; set aside.  Melt butter in large frying pan.  Cook and stir red pepper in butter 1-2 minutes, just until tender.  Pour egg mixture into frying pan.  With spatula, pull thin layer off bottom of frying pan toward center.  Repeat around pan.  Continue to gather cooked portion in center of frying pan until about half of the egg mixture is set (eggs will be very runny).

Immediately remove from heat; stir in half of the bacon and cheese.  Working quickly, spoon partially set eggs into muffin cups.  Top with remaining bacon and cheese.  Bake 15-18 minutes, or until golden brown.  Cool 5 minutes in pan, then carefully remove souffles from cups.

We served this main dish entree with cheesy hash browns and roasted asparagus and cherry tomatoes.  Enjoy!

We hope you enjoy this recipe from the kitchen of Lynchburg’s award winning bed and breakfast, The Carriage House Inn Bed and Breakfast.  Our last guest that had this said it was fabulous!  If you hate to cook breakfast give us a call and reserve a room.  We would love to serve you our legendary breakfast each morning of your stay.

*Adapted from the Pillsbury Breakfast & Brunch Made Easy cookbook.