Best Bacon Boursin Souffle With Spinach Recipes

BACON AND CHEESE SOUFFLES

Steps:

• Preheat oven to 350 degrees.
• Melt butter in medium saucepan on medium heat.
• Stir in flour.
• Cook 1 minute.
• Gradually add milk, stirring until well blended.
• Cook and stir until mixture comes to a boil.
• Remove from heat.
• Add cheese, stiring until melted.
• Stir in mustard and bacon.
• Cool slightly.
• Stir in egg yolks, 1 at a time.
• Beat egg whites with electric mixer on medium heat until stiff but not dry, about 5 minutes.
• Gently fold into yolk mixture.
• Pour into 12 lightly greased nonstick muffin cups.
• Bake 25 minutes or until puffed and set.

BACON BOURSIN SOUFFLE WITH SPINACH

Steps:

• Preheat oven to 400F with a rack in the lower third. Generously grease a 9" souffle dish with softened butter, coat the inside with 3 tablespoons plain bread crumbs. Freeze the dish. Saute the bacon in a saucepan over medium high heat until crisp. Remove and drain on a paper towel lined plate. Pour off all but 1 tablespoons drippings. Saute onions and pepper flakes in drippings until onions are soft 4 -5 minutes, stirring often, add flour. Gradually stir in milk, bring to a simmer, stirring often to prevent scorching. Reduce heat to low, then add Boursin, spinach, Parmesan, and seasoning. Transfer to a large bowl along with the egg yolks, stir in the reserved bacon. Beat egg whites and cream of tartar to stiff peaks in a bowl using an electric hand mixer on medium high speed. Lighten the base with some of the whites, then carefully fold in the remaining whites. Pour batter into prepared dish, place the dish on a baking sheet and bake for 30 minutes. Reduce oven temperature to 350F and bake for another 15-20 minutes. For the best presentation, serve the souffle immediately.

SAUTEED SPINACH WITH BACON AND ONIONS

Steps:

• In a large saute pan, melt the bacon grease over medium heat. Add the onion and garlic and stir to cook until the onions are very soft, about 5 minutes. Add the vinegar, crushed red pepper flakes, salt and pepper and stir; add the spinach and toss it around, cooking until it's just wilted, 1 to 2 minutes. Serve immediately so the spinach is wilted but not soggy.

BACON BREAKFAST SOUFFLES

Steps:

• Heat oven to 375.
• Lightly grease 4 Texas muffin cups.
• Separate crescent rolls into 4 rectangles.
• Lightly press or roll each into 6in squares.
• Press 1 square into each of the greased muffin cups.
• Fold over edges and crimp (like a pie crust).
• Set aside.
• In a medium bowl, beat eggs, whipping cream, and pepper until blended.
• Set aside.
• In a 10in skillet over medium heat, melt butter.
• Cook bell pepper in butter 1-2 minutes until just tender.
• Pour egg mixture into skillet.
• Scramble eggs until about half are cooked through.
• 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 17 minutes or until golden brown.
• Cool 5 minutes.
• Carefully remove souffles from cups.

BOURSIN CHEESE CREAMED SPINACH BAKE

Steps:

• Preheat oven to 425 degrees.
• Butter a shallow baking dish and set aside.
• Prepare the sauce first by sauteing the onion in butter over medium heat. Cook until soft, about 4-5 minutes.
• Add flour and stir well to coat. Cook about 1 minute.
• Gradually whisk in the milk and whipping cream, stirring the mixture constantly to break up any lumps. Simmer sauce for 1 minute. DO NOT burn.
• Next stir in the boursin cheese a little bit at a time, until melted and smooth. Remove the pan from the heat.
• Now add the spinach, Parmesan cheese, lemon zest and seasonings. Transfer the spinach mixture to the prepared baking dish.
• Toss together the topping ingredients. Add the topping to the spinach mixture and pat down with your hands.
• Place the dish on a baking sheet and bake until crumbs are golden and saucy bubbly; approximately 20-25 minutes.
• NOTE: Casserole can be prepared up through Step #8, covered with foil and chilled for baking at a later time.