To make a bacon breakfast soufflé, preheat the oven to 375 degrees Fahrenheit. Use cooking spray or vegetable shortening to grease four Texas muffin cups or ramekins. Break an 8-ounce container of refrigerated crescent roll dough apart into four rectangles. Press the dough together along the diagonal perforations to seal them.
Place 1 piece of the dough into each cup, and lightly press the dough down and against the edges. The dough should cover the bottom and about three-fourths of two of the sides on the outsides. Heat a skillet over medium heat, and cook 8 slices of bacon, about 1/2 of a pound, until it is crispy. Drain and crumble the bacon.
Whisk together 7 whole eggs, 1/4 cup of whipping cream and 1/8 teaspoon of ground black pepper in a medium bowl. In the skillet that cooked the bacon, melt 1 tablespoon of butter over medium-high heat. Dice 1/4 cup of red bell pepper, and cook it in the butter until tender, approximately one to two minutes.
Add the egg mixture to the peppers, and cook the eggs until about half set and still runny by folding the egg along the outside of the pan inward with a heat-safe spatula. Remove the eggs from the heat, and add in half of the bacon and 1/2 cup of Colby-Monterey Jack shredded cheese. Stir the ingredients together, and divide them between the four cups. Top the cups with 1/2 cup of shredded cheese and the remaining bacon.
Fold the two ends of the dough over the mixture, and pinch them together. Whisk 1 whole egg in a separate bowl, and brush it over the tops of the dough. Bake the soufflés for 18 to 20 minutes, and then cool them for approximately five minutes before serving.