Egg Puff Souffle
4 eggs, lightly beaten
2 TBS heavy cream
1/4 C. shredded swiss cheese
1 TBS. shredded Parmesan cheese, plus more for topping if desired
1/4 teaspoon salt
2 TBS. light onion and herb cream cheese
1/4 C. crumbled bacon
2 TBS. frozen spinach, well drained
1 PKG. puff pastry, 1 sheet divided into 1/4ths
Preheat oven to 375F.
Mix 3 eggs, milk, and heavy cream in a large bowl. Add shredded Cheddar cheese, Parmesan, spinach, and salt and mix.
Microwave the egg mixture in 30 second increments on high, stirring after each beep until you have a 1/2 cooked egg mixture.
Roll out 1 puff pastry sheet slightly and cut into 4 squares. Place in a well greased tart tin. Leave excess dough hanging over side. Place cooked bacon slice across bottom and over the sides. Pour in equal amounts of egg mixture into tins. Top with additional Parmesan cheese. Bake for 20-25 or until egg is set and crust is golden brown.