- Souffles
- 1 (10.2 ounce) can Pillsbury® Grands!® Homestyle refrigerated buttermilk 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
- 1 cup shredded mild Cheddar cheese
- Garnishes
- Old El Paso® Thick 'n Chunky salsa (optional)
- Sour cream (optional)
- Heat oven to 350 degrees F. Spray 6 (6-oz) custard cups or 6 (8-oz) ramekins with CRISCO(R) Original No-Stick Cooking Spray.
- 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.
- 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.
- 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.
- Bake 25 to 30 minutes or until eggs are set and biscuits are golden brown. Cool 10 minutes. Garnish with salsa and sour cream.