You can get the recipe nice and legally from this ABC newscast link as this is Todd Wilbur's copyrighted work. The first time I thought the microwaving of the scrambled eggs seemed needlessly tedious and slow and so I did the par scramble in a frying pan. That came out dense and less appealing than anything with the name souffle.
The key step is the microwaving and stirring in between bursts. It does give the eggs the structure and lift to pull this off. Like so many home cooks, I felt it was OK to change the recipe for my convenience but there are risks to that attitude with this dish.
I happened to just use some sausage and cheese this time, as that's what was waiting to be used up. I'm not totally cured of changing recipes. That change was a safe substitution.
If you follow his recipe, you're stuck in making this recipe in multiples of four because that's what the tube crescent dough supplies. Any extra souffles will freeze well if you let them cool first and then wrap them tightly. Reheat in an oven or toaster oven. A microwave would work too, but will give you a soggier bread crust.
I'm thinking next time I'll try it with Pepperidge Farms puff pastry from the freezer case. I think that will give an even better texture to the crust and still be easy to do.
