Breakfast broccoli & cheddar egg souffle recipe
May 2, 2012I love how light and fluffy these egg souffles are. You can easily make these the night before, store them in the refrigerator, and microwave them for a minute in the morning for a fast and tasty egg dish.
You can obviously flavor these any way you like. I used broccoli & cheddar for mine. You could also do an Italian version with sundried tomatoes & mozzarella. You could do a Greek version with kalamata olives & feta cheese.
Breakfast broccoli & cheddar egg souffle recipe
- 1 cup broccoli, chopped
- 4-5 eggs, scrambled
- 1/4 cup milk
- 1 tsp baking powder
- 1 tsp tabasco sauce
- salt & pepper, to taste
- 1/4 cup cheddar cheese
- nonstick spray
- Preheat the oven to 375 degrees F.
- Spray the inside of a mini muffin tray with nonstick spray.
- Combine all the ingredients in a mixing bowl.
- Pour the mixture into the muffin tray, filling each compartment about 3/4 full.
- Top each compartment with a sprinkle of extra cheddar cheese.
- Bake for about 20-30 minutes, until the tops are golden brown and the edges pulled away from the sides.
- Let cool and pop out of the tray, and sprinkle a little extra parmesan cheese on top. Serve warm!