Sausage And Ricotta Soufflé
This Sausage and Ricotta Soufflé is a special and delicious breakfast made with eggs, sausage and ricotta all wrapped up in a flaky puff pastry shell.
Servings: 4 Mini Soufflés
Ingredients
8 to 10 fully cooked maple sausage links, browned
2/3 cup of quality ricotta cheese
6 fresh eggs
2 tablespoons milk or water
salt and pepper to taste
1 refrigerated puff pastry dough sheet, cut into four equal pieces that will fit your mini tart pans.
Instructions
- Preheat the oven to 400 degrees.
- Spray each pan with nonstick spray and then carefully line with the pastry dough.
- Whisk together the eggs and liquid until smooth then mix in the sausage and lightly cook them until they resemble really wet scrambled eggs.
- Line mini tart pans with puff pastry dough.
- Spoon in a little ricotta into the bottom of each tart pan.
- Divide the egg and sausage mixture and transfer to the pastry and ricotta lined pans.
- Finally top with a little more ricotta, salt and pepper.
- Fold the pastry dough over the tops and then bake for about 28 minutes or until golden brown.
- Let them cool for a few minutes before removing the soufflés from the pans.