Gather all the ingredients and chop or minced as instructed in ingredients section. As well as four 6 oz ramekin souffle bowls. Heat a cast iron or nonstick skillet and add olive oil on medium heat. Add your kale, leek, onion and green pepper. Saute for 3 minutes, remove from heat and set aside.
Eggs
In a mixing bowl or preferably a large measuring cup beat 4 eggs, then add cheddar, mozzarella, Parmesan, and cheddar cheese to combine.
Add vegetables and bacon to egg mixture, then set aside while you preheat oven to 375 degrees. Microwave egg mixture in 30 second increments, stir eggs after each cycle until egg mixture becomes like lightly scrambled eggs. IMPORTANT: You want the eggs to still be somewhat runny.
Melt butter into one of the ramekin bowls and equally divide the melted butter in each bowl and grease. Unroll the dough into four rectangles, then line each ramekin with one of the rectangles. Leave ends hanging over because you will be folding over after eggs are added.
Add an even amount of eggs inside the dough until filled to the top without overflowing. Fold each end of dough and pinch together over the eggs mixture–think like making a cocoon. Beat last egg and brush it over the tops of the dough. Bake for 30 minutes, but after 15 minutes of baking be sure to cover the tops of souffle with foil to prevent burning. Remove from oven after baking, let cool and enjoy 🙂