Breakfast broccoli & cheddar egg souffle recipe

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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