Egg Souffle With Bacon and Asparagus
Egg Souffle With Bacon and Asparagus might be just the Mediterranean recipe you are searching for. This gluten free, primal, and ketogenic recipe serves 2 and costs $2.85 per serving. This main course has 796 calories, 32g of protein, and 70g of fat per serving. 2 people have made this recipe and would make it again. From preparation to the plate, this recipe takes about 1 hour. If you have pepper, bacon, parmesan cheese, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. Overall, this recipe earns a solid spoonacular score of 54%. Egg Souffle With Bacon and Asparagus, Bacon Pepper Asparagus Souffle Cups, and Pizza With Bacon, Asparagus And Egg are very similar to this recipe.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 6 asparagus stalks
- 3 strips bacon
- 4 large eggs
- 0.75 cup heavy cream
- 0.5 cup onion
- 0.5 cup parmesan cheese
- 0.125 teaspoon pepper
- 0.5 teaspoon salt
Instructions
- 1
Preheat oven to 350 degrees. Lightly grease a 16-ounce ramekin or two 8-ounce ramekins.In a nonstick frying pan, cook bacon over medium-high heat until crispy.
- 2
Place bacon strips on a paper towel-lined plate to drain. When bacon is cooled, cut into bite-sized pieces and set aside.
- 3
Drain all but 2 teaspoons of bacon fat from pan.
- 4
Add minced onion and sweat for 3 to 4 minutes, until onions are almost translucent.
- 5
Add asparagus and cook for about a minute more.
- 6
Remove pan from heat.In a small bowl, whisk together eggs, heavy cream, Parmesan, salt and pepper, until ingredients are incorporated. Stir in onions and asparagus.Line bottom of ramekin(s) with bacon pieces.
- 7
Pour egg mixture over bacon. Arrange reserved asparagus tips on top of the egg mixture and place ramekin on a parchment-lined baking sheet.
- 8
Bake in oven for 35 to 40 minutes, until center slightly jiggles and top of souffl is somewhat browned.
- 9
Serve immediately, before it falls!