Recipes

Individual Egg Souffles 

I'm always looking for a quick, easy, nutritious breakfast that can be changed easily for even the most picky eaters. (Obviously if you don't or can't do eggs this is not for you!) I like to make up a batch for quick re-heats during the busy week and its perfect for weekend brunch. Other than the eggs and pan, the ingredients are up to you and what happens to be available. 

For the Souffles shown above you will need:

• A non-stick muffin pan or pop-over pan.  (I used a pop-over pan for the souffles in the picture above.)
• 12 eggs, beaten. 
• 12-18 baby spinach leaves, washed and dried.
• 6 slices of bacon, partially cooked. 
• 1 cup diced bell peppers, divided.
• 1 cup cubed baked ham, divided. (Left-overs from dinner the night before.)
• 1 cup shredded medium cheddar cheese, divided.

Pre-heat oven to 350 degrees.

Place 1/2 slice of bacon in the bottom of each muffin cup or 1 slice in each pop-over cup, folding each slice to make a bottom layer in the cup. 

Layer 1 to 3 spinach leaves over bacon, depending on size and taste.

Divide bell peppers and ham equally and place on top of spinach in each cup.

Pour beaten egg equally into each cup. Cups will be about 2/3 full.

Sprinkle each souffle with cheese.

Bake for 20 minutes or until egg is firmly set.

Remove from pan and serve

A cup of fresh fruit makes a delicious side!

All ingredients can be changed to taste. Substitute egg whites for whole eggs. The bacon can be eliminated and kale can be substituted for spinach. Add a just touch of of your favorite seasoning in the beaten eggs before pouring them in the pan. Let the kids make their own combinations. Just be sure you can identify the correct chef!

Reheating: Wrap each souffle in aluminum foil and warm in 350 degree oven for 10 minutes.To save time in the morning, I wrap each souffle individually when I'm putting the leftovers away so I can just grab one and throw it in the oven.  (Warning! Microwaving the leftovers results in bouncy hockey pucks.)