Recipe: Bacon and Egg Souffles with Creole Sauce (using refrigerated roll dough) (1980)

BACON AND EGG SOUFFLES

1 (8 oz.) can Pillsbury Refrigerated Quick Butterflake Dinner Rolls
1/2 lb. (8 slices) bacon, fried, drained, crumbled
4 eggs, separated
1/2 teaspoon parsley flakes
Dash pepper
FOR THE CREOLE SAUCE:
1/4 cup chopped onion
1/4 cup chopped green pepper
1 tablespoon margarine or butter
1 (8 oz.) can tomato sauce
2 tablespoons water
1/4 teaspoon basil leaves
1/8 teaspoon garlic powder

Heat oven to 375 degrees F. Grease 12 muffin cups.

Separate dough into 12 pieces; divide each into 3 pieces. Place 3 pieces of dough into each prepared muffin cup. Press the dough together to completely cover the bottom and sides of each cup. Place bacon in bottom of cups.

Beat egg whites until stiff peaks form. Beat together egg yolks, parsley flakes and pepper. Fold egg yolk mixture into egg whites. Spoon about 2 tablespoonfuls of egg mixture into each cup.

Bake at 375 degrees F for 12 to 15 minutes or until golden brown.

MEANWHILE, TO PREPARE CREOLE SAUCE:
Saute onion and green pepper in margarine for 5 minutes.

Stir in tomato sauce, water, basil leaves and garlic powder. Cover; simmer 10 minutes, stirring occasionally.

Serve Creole Sauce with hot souffles.

Makes 6 servings
From: Recipelink.com
Source: Recipe pamphlet: Simply Special, The Pillsbury Company, 1980