My souffle was puffy and beautiful but somewhat bland (probably my fault since I used frozen corn and some leftover chopped ham from the freezer).
Fantastic! I put in smaller ramekins as well and baked for 40 minutes and came out perfect! I added slightly more red pepper as well because I like my food spicy!
We made this recipe for Father's Day and it was delicious! We used Canadian bacon instead of the maple bacon because that's what we had on hand, red onion instead of green onion, and it was wonderful. We also used individual ramekin dishes instead of the large dish to cut the baking time in half. We plan to make this recipe again!