Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Bacon Pepper Asparagus Souffle Cups

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 12 souffle cups 1x

Ingredients

Scale
  • 12 wonton wrappers
  • 12 slices of MontAmore cheese (or other flavorful cheese)
  • 8 – 10 spears of asparagus
  • 1/2 of a large bell pepper (I used a yellow one, but any color will do)
  • 1 – 2 strips of lean bacon, cooked and crumbled
  • 4 eggs
  • 1 Tablespoon snipped fresh chives, tarragon and/or garlic scapes (mixed)
  • 1/2 teaspoon Red Robin Seasoning (recipe here – or your favorite seasoned salt)
  • 1/2 teaspoon Cream of tartar

Instructions

  1. Preheat the oven to 350 F. Spray a muffin pan with cooking spray, then gently push the wonton wrappers down into the cups, pushing them out towards the edges of the cup as much as possible. Put a slice (or crumbles) of cheese in the bottom of each cup.
  2. Spray a small baking sheet with cooking spray, cut the pepper into strips and set the asparagus and bell pepper strips on the baking sheet. Set in the oven and let roast for 8 – 10 minutes.
  3. Separate the eggs into two small mixing bowls: yolks in one, the whites in the other. Add the snipped chive mixture and the Red Robin seasoning to the yolks and stir.
  4. With an electric mixer, beat up the egg whites until when you stop the blender and pull it out of the egg whites, it makes stiff peaks that don’t soften as they stand. Sprinkle the cream of tartar over the egg whites, then beat a little longer.
  5. Fold the egg yolk mixture into the egg whites until it’s fairly well mixed. Be gentle. It should be very fluffy.
  6. Divide the puffy egg mixture amongst the prepared wonton cups, then chop the asparagus and peppers and divide them up amongst the cups, then sprinkle with the crumbled bacon. You may need to gently push the peppers and asparagus into the egg mixture.
  7. Bake at 350 for 15 – 18 minutes or until the tops are a nice golden brown.
  8. Let the cups sit a few minutes, then they are ready to eat!

Notes

You can also make them ahead of time and reheat them or serve them at room temperature. Make sure to store any leftovers in an airtight container in the fridge. They reheat very well in the microwave … just 20 – 30 seconds and they’re hot and ready!

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://www.sumptuousspoonfuls.com/bacon-pepper-asparagus-souffle-cups/