Sausage, Egg, & Cheese Souffles

Every year on Christmas (I know really, this post is so late!) we wake up and have Christmas at our house just the two of us (or three if you count the puppy).  We really enjoy this little tradition (3rd year in a row!) and I think we'll really appreciate it when we have kids as well.  We love to make a little breakfast together (even though we go to Corey's parents for brunch) and we have a fire, hang out & listen to Christmas presents, and open presents to each other.  We are lucky that both families live close by and we are able to have this luxury! 

Anyway, this year we decided on these breakfast souffles I had came across as we've both had the originals from Panera Bread and love them!  They were very easy to make and really really good!  The only thing we both wished was that our little ramekins were bigger to hold more eggs in proportion to the crust.  You could actually probably make this as a giant casserole as well if you don't have ramekins!  You can also use whatever fillings you wish.  We went with sausage, onion, & cheese.

Sausage, Egg, & Cheese Souffles
adapted from My Life as a Mrs.
yields 4 ramekins

Ingredients:
sausage browned, use as much as you need
1 container of Pillsbury Croissants
2 tablespoons flour, for dusting
5 eggs, divided
4 tablespoons half and half
1/2 teaspoon salt
1/8 teaspoon black pepper
3/4 cup shredded cheese, divided
1/3 cup onion, finely diced
1 tablespoon shredded parmesan

Directions:

Preheat oven to 375°. Spray 4 oven-safe ramekins with non-stick cooking spray. Lay the croissants out on a floured surface (do not separate into triangles). Pinch all the seams together. Lightly dust the top with more flour. Roll into a large square (the rolling will help seal the seems). Using a pizza wheel (or sharp knife) cut into 4 equal size squares. Carefully lay one square into each of the ramekins, using your fingers to press them into the base (the edges of the square with fall out of the ramekin). Set aside.

In a microwave safe dish, beat 4 of the eggs with the half and half, salt and pepper. Whisk in 1/2 cup of the shredded cheese, the onion, bacon crumbles, and parmesan cheese. Microwave on high in 30 second increments (stirring in between) until a very runny scrambled egg consistency. It took me about 3 1/2-4 times (microwave times may vary... just look for the consistency).

Place an equal amount of the egg mixture into each of the ramekins and top with a tablespoon or so of the shredded cheese. Fold the edges of the croissant over on top of the egg mixture (it won't cover the whole thing, you just want the croissants IN the ramekin, not OUT).

Beat remaining egg and brush the tops of the croissant and souffle with it. Place ramekins onto a baking sheet and bake for 20-25 minutes until golden and puffy.

Serve hot. You may remove them from the ramekins or serve them in them. Either way, these are tasty little treats!