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Breakfast Souffle

Breakfast Souffle


Breakfast Souffle
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  • 1 (10-oz.) can Hungry Jack Flaky Biscuits (non-buttered type)
  • 3 eggs, separated
  • 1 (3-oz.) cream cheese, softened
  • ¼ c. chopped bell pepper
  • ¼ c. chopped onion
  • 1 c. shredded cheddar cheese
  • ½ c. diced cooked ham
  1. Separate biscuits so that you have 10 biscuits.
  2. Press into ungreased 8-9” pie pan. I find it easier if you take a rolling pin, and roll each biscuit before placing in pan. Make sure you cover sides and all of bottom of pan. You want to form one layer like a pie crust.
  3. In small bowl, beat egg whites until they peak. Set aside.
  4. In another bowl, beat yolks. Add cream cheese, beat until smooth.
  5. Add bell pepper, onions, cheese and ham to cream cheese mixture. Mix well.
  6. Fold in egg whites and spoon evenly over biscuits in pan.
  7. Sprinkle with Paprika.
  8. Bake 350 uncovered for 35-40 minutes or until center comes out smooth when knife is inserted.
  9. Let stand 5-10 minutes before serving. I usually buy the 4 pack of biscuits and do 4 at a time.
  10. This freezes well after baking. Just defrost, cover with foil and reheat.
*****You can use turkey if you like or a combination of both. You can also add mushrooms. This dish will save your life on weekends. It is a great brunch meal. I usually add grits and fresh fruit. This wonderful dish is great hot or just room temperature. You are going to love this. Bake a bunch and place in freezer. Especially great during holidays when you have lots of guests.

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