Breakfast broccoli & cheddar egg souffle recipe

May 2, 2012 0 By EngineerMommy

I 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
  1. Preheat the oven to 375 degrees F.
  2. Spray the inside of a mini muffin tray with nonstick spray.
  3. Combine all the ingredients in a mixing bowl.
  4. Pour the mixture into the muffin tray, filling each compartment about 3/4 full.
  5. Top each compartment with a sprinkle of extra cheddar cheese.
  6. Bake for about 20-30 minutes, until the tops are golden brown and the edges pulled away from the sides.
  7. Let cool and pop out of the tray, and sprinkle a little extra parmesan cheese on top. Serve warm!

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