Best Bacon Souffle Recipes

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CHEDDAR, BACON, AND SCALLION SOUFFLé



Cheddar, Bacon, and Scallion Soufflé image

Categories     Mixer     Egg     Side     Bake     Kid-Friendly     Cheddar     Bacon     Gourmet     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Serves 4 to 6

Number Of Ingredients 8

1/2 cup finely chopped scallion
2 tablespoons unsalted butter
6 slices of lean bacon, cooked, drained, reserving 2 tablespoons of the fat, and crumbled
1/3 cup all-purpose flour
1 1/3 cups milk
cayenne to taste
1 1/2 cups coarsely grated Cheddar (about 6 ounces)
4 large eggs, separated

Steps:

  • In a small heavy saucepan cook the scallion in the butter and the reserved bacon fat over moderately low heat, stirring, until the scallion is softened, stir in the flour, and cook the roux stirring, for 3 minutes. Add the milk in a stream, whisking, and boil the mixture, whisking, for 2 minutes. Remove the pan from the heat and whisk in the cayenne, the Cheddar, and salt and pepper to taste, whisking until the cheese is melted. Add the egg yolks, 1 at a time, whisking well after each addition, and whisk in the bacon. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks, whisk about one fourth of them into the cheese mixture, and fold in the remaining whites gently but thoroughly. Pour the mixture into a buttered 1 1/2-quart soufflé dish and bake the soufflé in the middle of a preheated 375°F. oven for 30 to 40 minutes, or until it is puffed and golden. Serve the soufflé immediately.

SWEET POTATO SOUFFLE W/CANDIED MAPLE BACON PRALINE



Sweet Potato Souffle w/Candied Maple Bacon Praline image

Candied Maple Bacon took this sweet potato souffle over the top with flavor. The hickory smoked bacon was sweet and crispy and added just the right about of flavor without over powering the potatoes. Perfect combination of flavors. Hope you enjoy as much as we did!

Provided by Diane Atherton

Categories     Vegetables

Time 30m

Number Of Ingredients 16

5 large sweet potatoes about 2 lbs
1 c sugar
3 large eggs beaten
1/2 c butter, softened
1/2 tsp vanilla extract
1/2 c heavy cream (can use evaporated milk)
PRALINE TOPPING
1 c brown sugar
1/2 c self rising flour
1/2 c butter, softenend
1 c pecans, chopped
5 to 6 slice candied maple bacon, crumbled
CANDIED MAPLE BACON
5 to 6 slice hickory smoked bacon
2 tsp brown sugar
1/4 c pure mable syrup

Steps:

  • 1. FOR SOUFFLE: Bake sweet potatoes if using fresh. Once tender, peel and mash. Combine all ingredients and mix thoroughly. Pour into a greased 8x11 inch-baking dish.
  • 2. FOR PRALINE TOPPING: Combine topping ingredients. Dab over casserole.
  • 3. Bake at 350 degrees for 30 to 40 minutes.
  • 4. HOW TO BAKE SWEET POTATOES: Heat oven to 400° F. Pierce each sweet potato several times with the tines of a fork. Place the sweet potatoes on a rimmed baking sheet lined with foil. Bake until tender, about 45 minutes to 1 hour.
  • 5. CANDIED MAPLE BACON Preheat oven to 350 degrees. Line a baking pan with foil and spray with PAM or grease. Lay strips of bacon in pan. Combine syrup and sugar; mix until sugar is somewhat liquid. Brush mixture on both side of the bacon. Bake for about 30 minutes until bacon is brown and crisp. Cool and crumble.

WARM EDAM CHEESE SOUFFLE WITH CRISPY BACON



Warm Edam Cheese Souffle with Crispy Bacon image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 13

1 1/4 cup milk
1/4 cup butter
5 teaspoons flour
6 egg yolks
pinch of salt
pinch of pepper
pinch of cayenne pepper
3 ounces Edam cheese
2 ounces butter
3 ounces cream cheese
8 egg whites, whipped
pinch of salt
1/4 pounds small brunoise of Nueske Bacon

Steps:

  • Instructions:
  • Bring the milk to a boil. In a different pan over a medium heat melt the butter, add the flour and cook without browning until the mixture begins to bubble. Gradually add hot milk whishing constantly. Cook until texture becomes smooth and thick and begins to boil. Let boil for 3 to5 minutes whisking constantly. Remove from heat, place in a bowl. Mix yolks, salt, pepper and cayenne to the mixture.
  • Preheat oven to 350F.
  • Prepare souffle ramekin by buttering the edges with softened butter. Sprinkle the finely grated parmesan evenly around the ramekin. Prepare bain marie (water bath) for souffle and heat in oven.
  • In a bowl melt the cream cheese, butter and edam cheese. Add Bechamel to cheese mixture. With a spatula fold the soft peaked whipped egg whites to mixture.
  • Dice the Nueske Bacon into small pieces, saute in pan until crisp. Drain excess fast and place on a paper towel.
  • Fill the prepared ramekin with mixture to the top. Clean the edges of the ramekin of any extra mixture. To bake souffle place the ramekins in the bain marie for 15 minutes until it puffs 1 inch above the ramekin. Take souffle out of the oven to cool. Place a tsp of crispy bacon in the center of the souffle.
  • Place Ramekin on plate with a quenelle of onion sorbet.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

BACON-CHEDDAR-JALAPENO SOUFFLE PANCAKE



Bacon-Cheddar-Jalapeno Souffle Pancake image

Take your savory pancakes to new heights with this easy souffle technique. Simply separate your eggs, whip the whites on their own and fold them into a cheesy mornay sauce. Unlike a traditional souffle, these pancakes cook quickly on your stovetop griddle.

Provided by Food Network

Categories     main-dish

Time 45m

Yield 8 to 10 pancakes

Number Of Ingredients 15

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3/4 cup milk
1/2 cup freshly grated Cheddar
3 large eggs, separated, plus 2 whites
1/4 cup sour cream
1/4 teaspoon cream of tartar
2 teaspoons kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
3 slices cooked bacon, chopped, plus 1 slice, chopped, for serving
1/2 jalapeno, minced
Nonstick cooking spray, for the griddle
Cream fraiche, for serving
1 tablespoon chopped chives

Steps:

  • Melt the butter in a medium saucepan over medium heat. Whisk in the flour to make a roux and cook until golden brown, 60 to 90 seconds. Slowly stir in the milk and cook, stirring constantly, until thickened, about 3 minutes. Allow the mixture to cool slightly, then stir in the Cheddar. Let cool to room temperature, then stir in the yolks and sour cream; set aside.
  • Meanwhile, whip the egg whites in a stand mixer fitted with a whisk attachment on medium speed until frothy. Add the cream of tartar and continue to beat on medium-high speed until the whites hold stiff glossy peaks, 4 to 5 minutes.
  • With a rubber spatula, fold one-third of the whipped whites into the yolk mixture and continue to mix until fully incorporated. Fold in the salt, baking powder and baking soda. Fold in the remaining whipped whites and mix until homogenous. Fold in the bacon and jalapeno
  • Heat a griddle or nonstick skillet over medium-high heat. Spray the griddle with nonstick spray. Spoon 1/4 cup of the batter for each pancake onto the griddle in a small circle; the batter should be thick and not run when you spoon it onto the pan. Cook until the pancakes are bubbly on top and brown on the bottom, 60 to 90 seconds. Flip the pancakes and cook until brown on the second side, about 1 minute more. Repeat with the remaining batter, lowering the heat to medium if the pancakes are browning to quickly.
  • Serve immediately, as the pancakes will begin to deflate. Garnish with a dollop of creme fraiche and a sprinkle of bacon and chives.

PUMPKIN SOUFFLÉ WITH TURKEY BACON AND FETA



PUMPKIN SOUFFLÉ WITH TURKEY BACON AND FETA image

Number Of Ingredients 11

1 cups pumpkin puree
1/2 cup skim milk
1 Tbsp. cornstarch
3 eggs (yolks and whites separate)
3 Tbsp. oat bran
1/4 tsp. freshly grated nutmeg
1/8 tsp ground allspice
1 Tbsp. fresh dill, chopped
3/4 cup turkey bacon, chopped
pinch of salt
2-3 Tbsp. feta cheese

Steps:

  • Preheat oven to 375°F with rack in lower third. Whisk together milk, cornstarch, spices in a small heavy saucepan. Bring to a boil over medium heat, whisking, then simmer, whisking, 2 minutes. Remove from heat and whisk in pumpkin puree. Transfer to a large bowl and cool to room temperature. Add turkey bacon, egg yolks, oat bran, chopped dill and mix together. Beat egg whites with salt in another large bowl using an electric mixer beat until whites hold stiff, glossy peaks. Fold one third of whites into cooled pumpkin mixture to lighten, then fold in remaining whites gently but thoroughly. Divide mixture among ramekins, sprinkle with feta cheese. Bake soufflés until puffed and golden, 15 to 18 minutes.

CHEESE SOUFFLE WITH BACON ARUGULA SALAD RECIPE - (4.6/5)



CHEESE SOUFFLE WITH BACON ARUGULA SALAD Recipe - (4.6/5) image

Provided by Marinel

Number Of Ingredients 12

4 tablespoons unsalted butter, plus more for ramekins
2 tablespoons finely grated Parmesan cheese (1/2 oz)
1/4 cup all-purpose flour
1 cup whole milk
1 cup grated Gruyere cheese (2 ounces)
2 tablespoons minced chives, plus 1 tablespoon 1/2 inch pieces
coarse salt and freshly ground pepper
3 large eggs, room temperature, whites and yolks separated
1 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar
2 cups packed baby arugula (2 ounces)
4 strips bacon, cooked and broken into large pieces, for serving

Steps:

  • 1. Preheat oven to 400 degrees. Butter two 2 - cup ramekins, coat with Parmesan and refrigerate. Melt butter in a saucepan over medium heat. Add flour, stir 1 minute. Add milk, whisking until thickened, 2 minutes. Transfer to a large bowl. Whisk in Gruyere, minced chives, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Whisk in egg yolks. 2. Whisk egg whites until stiff peaks form. Fold into cheese mixture in thirds. Divide between ramekins. Bake on a baking sheet 15 minutes. Reduce heat to 375 degrees, bake until puffed, about 15 minutes. 3. Whisk together oil and vinegar, drizzle over arugula. Season to taste. Top with bacon and chive pieces, and serve with the soufflé.

BACON BOURSIN SOUFFLE WITH SPINACH



BACON BOURSIN SOUFFLE WITH SPINACH image

Categories     Egg     Brunch     Bake

Number Of Ingredients 12

2 strips bacon -- thick sliced - diced
1/2 cup onion -- diced
pinch red pepper flakes
1/4 cup flour
1 1/2 cup milk
1 packages Boursin cheese -- 5.2 oz
1 packages Spinach - frozen -- squeezed dry
1/4 cup Parmesan -- grated
salt, pepper, & nutmeg -- to taste
5 egg yolks
5 egg whites
1/4 teaspoons cream of tartar

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.

BACON SOUFFLE' RECIPE - (4.4/5)



Bacon Souffle' Recipe - (4.4/5) image

Provided by padh_5050

Number Of Ingredients 5

1/2 c chopped cooked bacon, reserve bacon fat
3 slices white or wheat bread(i used wheat)
1 c milk
3 eggs well beaten
salt & pepper to taste

Steps:

  • Brush both sides of bread with the reserved bacon fat. Slice bread into small cubes.In a greased pan add the bacon and bread. Add the milk to the eggs with desired amount of salt and pepper and beat until combined. Pour the egg mixture over the bread and bacon mixture. Bake until puffy and cooked through. About 30 minutes @ 350 degrees.

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