Bacon Pepper Asparagus Souffle Cups
with MontAmore cheese
Soft puffs of egg, a tasty layer of cheese, all in a little edible cup that’s topped with some of my very favorite veggies: asparagus and peppers. Oh and bacon. Yes that’s the piece de resistance, the little crumbles of salty, smoky bacon that top it all off.
The asparagus season has been short this year. We had a late spring and then a frost that killed off my mom and dad’s asparagus … it was so sad to see the sadly wilted, dead-looking stalks … yes, it came back, from what I hear, but I haven’t been back to see them since. Mom brought me a good bunch of asparagus when she was here last, and I’m still cherishing the last little bit of it I have left.
So what better way to cherish a special bunch of asparagus than with a delightful little souffle cup? If you think souffles are “too hard”, I think you should throw that notion away. These souffle cups are both easy and quick to make. All you need is 4 eggs, a bit of cheese (I adore the MontAmore in these, but feel free to substitute your favorite cheese), some wonton wrappers, bacon, asparagus and bell pepper and about 40 – 45 minutes. Oh, you’ll also need cream of tartar. That is the magic that keeps the eggs all fluffy when you bake the little souffle cups.
- 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
- 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.
- 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.
- 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.
- 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.
- Fold the egg yolk mixture into the egg whites until it's fairly well mixed. Be gentle. It should be very fluffy.
- 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.
- Bake at 350 for 15 - 18 minutes or until the tops are a nice golden brown.
- Let the cups sit a few minutes, then they are ready to eat!
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/
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