Before the pandemic, Panera Bread served something similar to this. I included this recipe in a couple of classes and they were always popular. It makes an easy brunch or supper dish with lots of possible variations. The egg mixture is perfect for the low-mix combination with 10% microwave power. Enjoy with salad or fruit cup and a slice of nut bread.

Bacon-Spinach Souffles

1 pkg. (4 oz.) refrigerated crescent dinner rolls (4 rolls)
2 oz. cream cheese, softened
1/2 cup chopped fresh spinach
2 green onions, sliced
1/2 cup shredded Cheddar cheese
2 slices thick bacon, cooked and crumbled
1/3 cup milk
3 eggs
1/2 teaspoon garlic salt
Dash pepper

1. Preheat microwave-convection oven to 375 degrees.
2. Divide crescent roll dough into 4 rolls. Press each onto bottom and about 1/2-inch up sides of jumbo silicone baking cups, stretching dough as necessary to cover most of bottom. Divide cream cheese among cups; spread evenly over bottom. Top with spinach, green onions. cheese and crumbled bacon. Combine milk, eggs, garlic salt and pepper in 2-cup measure. Beat until well mixed. Pour evenly into each cup. Place cups on low rack.
3. COMBO-BAKE on low rack with 10% microwave power at 375 degrees for 14 to 16 minutes or until center is set. Let stand a few minutes; invert onto serving plate for serving.

4 Servings

>Make other varieties with ingredients such as chopped, canned artichoke hearts or chopped, cooked broccoli for spinach, chopped ham for bacon (about 1/3 cup), other favorite cheese or a blend of cheeses.
>Refrigerate any leftovers. Reheat by microwaving at 50% power about 3 minutes for 2 Souffles or 1 1/2 minutes for 1 Souffle.
>Recipe can be doubled, using a regular-sized package of rolls. Increase time to 20 to 23 minutes.