Egg Souffle’s

Ingredients:

• 1 roll of Pilsbury or Imaculate Organic croissants
• 2 eggs for 4 souffles, 4 eggs for 8 souffles
• 2 Tbs cottage cheese for 4, 4 Tbs cottage cheese for 8
• salt and pepper to taste
• pepper jack cheese, shredded (or any cheese you like)
• add-ins such as: chopped turkey sausage, roasted tomatoes, chopped fresh spinach, bacon bits, green chilis

Preheat the oven to 350f.

Take out your croissants and roll them out, stretch them out as long and wide as you can, then seal the seams by pinching them and pressing them. Cut your dough into 4 squares. Stretch the square a bit before placing it into a sprayed muffin tin. Repeat until all of the dough is in the muffin tin.

Beat the eggs, add in salt and pepper to taste and the cottage cheese. Add in the cottage cheese and mix.

Place your add-ins inside each dough. You can customize them for different palates. Pour the egg mixture into each dough and use a fork to move the add-ins around making sure the egg has gotten all over the add-ins.

Pop the muffin tin into the oven on the center rack. Bake for 15 minutes or until the center is set. Let cool briefly in the muffin tin. Run a knife around the edge of them to loosen. Let cool and store in a sealed container in the refrigerator.

Reheating tip: Pierce the souffle with a fork 2-3 times in the center and put it on a microwave safe plate. Microwave for 25 seconds. It should be hot in the center.