If you’ve ever gotten up early enough to grab one of those delicious breakfast soufflés at that bakery that starts with a P, then you might just love this recipe. There are plenty of copycat versions online, mostly using refrigerated crescent rolls. I love crescent rolls and you can make a pretty close copy of the originals with them, but why not take them up a notch? In my humble opinion, using puff pastry makes them so much better! These pretty little soufflés will puff up and get golden brown and crispy. You can also personalize each one. Try swapping out the spinach and bacon for your favorite omelet ingredients, such as chopped ham, chives, jalapeños or whatever you like.
Spinach Bacon Soufflés
Preheat oven to 425ºF. Grease four 8-ounce mini pie dishes* or ramekins.
On a lightly floured surface, roll puff pastry sheet to a 10-inch square. Cut into four 5-inch squares. Place one square in each prepared dish. Dock the bottom of each one by poking holes with a fork.
In a small saucepan, melt butter over medium heat. Add onions and red peppers and cook until softened, about 1 minute. Sprinkle with flour and cook 1-2 minutes more.
Slowly stir in milk. Use a whisk if sauce seems lumpy. Cook until edges start to bubble and sauce thickens. Stir in salt. Remove from heat.
In a medium bowl, beat eggs. Set aside 1 tablespoon of beaten eggs in a small bowl. Add about a third of the sauce mixture into the medium bowl of eggs and whisk until combined. Add the egg mixture back into the saucepan and whisk until smooth.
Stir in Colby-Jack cheese, half of the parmesan cheese and spinach.
Ladle egg mixture evenly into the prepared dishes. Top with bacon and remaining parmesan cheese.
Fold pointed ends toward the center. Brush folded pastry edges gently with reserved beaten egg.
Bake until golden brown and puffy, about 25-30 minutes.
You can serve the soufflés warm in the pie dishes or remove them from the dishes and transfer to a cooling rack.