Ham, & Cheese Soufflé

I love St. Louis Bread Company's soufflés and could eat them several times a week. I threw together a few ingredients to make my own at home. They need some tweaking, but they are headed in the right direction.

One 8 oz. can of Pillsbury Crescent Rolls
4-6 eggs
1/2 Cup Cheese
1/2 Cup diced ham

Directions
1) Unroll the crescent rolls. I used 2 triangles together and formed 4 rectangles.
2) I laid the recitingle-shape dough into the cupcake pan (Texas size pan) with the excess dough laying over the sides.
3) I scrambled the eggs, ham and cheese in a bowl.
4) I spooned the egg mixture into the four dough cupcake bins. With the excess dough, I covered up the egg mixture like a cocoon.
5) I brushed the tops with a little egg and butter mixture.
6) I baked them at 350º for 20 minutes.

NEXT TIME: I think I'll add some onion or chives, maybe even some cayenne pepper.

Nutrition:
Crescent Roll (each): 100 cal, 6g Fat, 11g Carbs
Brown large egg (each): 70 cal, 5g Fat, 6g Protein