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No Fail Bacon & Cheese Soufflés

No Fail Bacon & Cheese Soufflés recipe
photo by:kraft
Forget everything you thought you knew about making a soufflé, because we've created a recipe that's no-fail. These mini soufflés are even more impressive because they're ...read more
time
prep:
20 min
total:
1 hr 10 min
servings
total:
12 servings
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posted:
11/14/2005
Excellent recipe - easy to make. I will definately make them again. One tip though - it is better with a little more bacon than what is called for.
posted:
11/14/2005
I baked these in metal muffin tins sprayed with Pam and they came out picture perfect! I substituted the ham for bacon because it was all I had and used 2% cheese they tasted great. I probably wouldn't make them again though because they took so long to make. I also learned that I don't like the texture of a souffle very much - they are very airy and I had to eat several to feel like I'd eaten anything at all!
posted:
11/13/2005
I prepared as directed to the letter. I baked in a stoneware muffin pan and sprayed with Pam. The souffle's puffed beautifully, browned nicely, looked just like the picture however, I could not get even one of them out of the muffin pan. Please advise what I may have done wrong. I would like to try again but don't want to waste the ingredients again. <<< From Mary, Kraft Kitchens Expert ~ Using a nonstick muffin pan will help the souffles releasing easily from the pan. >>>
posted:
11/10/2005
Well I really had mixed feelings about this recipe. It was goood, but just good. For something that takes so long to make it should be excellent not just good. I wouldn't mind eating it again, but I wouldn't want to MAKE it again any time soon. The food and family magazine suggested it as a side dish, but I couldn't imagine what to serve it with. It seems strictly breakfast too me. It did turn out nicely though, it didn't stick or anything. Like I said, we both thought it was good, but just a little plain. It tasted like a bacon egg and cheese biscuit which is easier to make, so why not just have a bacon egg and cheese biscuit instead of this souffle things. The only reason I could think of to make this over a bacon egg and cheese biscuit would be to serve to kids. It seems very kid friendly and not messy because it's all in a nice neat muffin thing. I probably won't make this again for just my husband and me. Years from now if we have kids, it might be a nice breakfast for them
posted:
11/7/2005
I made this recipe for my family my son loved it. I was out of bacon and substituted it for bacon bits. And it was still very delicious. I really liked that they were easy to serve in the muffin size portions. This recipe would be great for a breakfast potluck or holiday entertaining. I would definately make this one again.
posted:
11/6/2005
i made this for breakfast and it was really easy, quick and pretty filling. i would recommend this for any time of day and for anyone who is starting to cook.
posted:
11/3/2005
Easy to prepare and I was pleased that I was able to work it in easily to my diabetic lifestyle. There is a bit of an issue with the souffles not wanting to come out of the muffin pan so you may want to spray it with some non-stick cooking spray REALLY well. Most of mine came out, but a few stuck. I was able to coax the rest of them out undamaged though.
posted:
11/2/2005
I made this for supper tonight with some French Toast and fresh fruit. I substituted the bacon with ham. I received lots of compliments on this recipe!
posted:
10/1/2005
alot of work for a family of men that were not impressed - oh well i tried!
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