Bacon and Egg Souffles Recipe
Ingredients
| Bacon strip | 6 | |
| Eggs | 8 , separated | |
| Light cream | 1 Cup (16 tbs) | |
| Salt | 1⁄2 Teaspoon | |
| Celery salt | 1⁄4 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1486 Calories from Fat 1169
% Daily Value*
Total Fat 132 g202.6%
Saturated Fat 65.9 g329.5%
Trans Fat 0 g
Cholesterol 1976 mg658.7%
Sodium 2744.6 mg114.4%
Total Carbohydrates 10 g3.4%
Dietary Fiber 0 g
Sugars 3.3 g
Protein 63 g125.3%
Vitamin A 87.6% Vitamin C 2.4%
Calcium 37.8% Iron 41.1%
*Based on a 2000 Calorie diet
Directions
1. Preheat the oven to 350° F.
MAKING
2. Take a skillet and fry bacon until it turns crunchy, and spread it over absorbent paper and crumble it to bits.
3. Take a bowl and whisk egg yolks until it turns thick and lemon-colored.
4. Fold in seasonings, bacon bits and cream and combine them well.
5. Take a bowl and add eggs to it and whisk until stiff. Don’t let it to go dry.
6. Add beaten eggs to the bacon mixture.
7. Spread it over 6 individual greased baking dishes.
8. Place the bowl in a pan of hot water and bake for about 25-30 minutes at 350° F until the mixture gets puffed.
SERVING
9. Serve as required.
Chef
